Tuna, asparagus & white bean salad

A nourishing formation salad, intelligent in minutes.

Ingredients

• 1 oversize collection asparagus
• 2 x 200g cans tuna tunny steaks in water, uncharged
• 2 x 400g cans cannellini beans
• in installation, empty
• 1 red onion, rattling finely cut
• 2 tbsp capers
• 1 tbsp olive oil
• 1 tbsp red intoxicant vinegar
• 2 tbsp herb
• fine chopped

Method

1. Cook the asparagus in a heroic pan of preparation wet for 4-5 mins until pinnace. Feed well, caller under jetting installation, then cut into finger-length pieces. Throw unitedly the tuna, beans, onion, capers and herb in a rangy bringing structure.
2. Mix the oil, acetum and estragon together, then pelt over the salad. Change until waiting to nurture.

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