Tuna, asparagus & white bean salad

Ingredients

• 1 large bunch asparagus 
• 400 g water-packed tuna drained canned
• 800 g cannellini beans drained canned
• 1  onion red very finely chopped
• 2 tbsp capers 
• 1 tbsp olive oil 
• 1 tbsp red wine vinegar 
• 2 tbsp tarragon finely chopped

Equipment

• bowl
• frying pan

Directions

1. Cook the asparagus in a large pan of boiling water for 4-5 mins until tender.
2. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
3. Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.