Tasty Tuna, Asparagus and White Bean Salad
Light, lovely and packed with protein, this salad provides enough fuel to power through long summer days.
Fire-Roasted Red Peppers
rinsed and drained
Red Wine Vinegar
packed in oil, drained and flaked
Cook the asparagus in a large pan of boiling water for 4-5 minutes until tender. Drain well, cool under running water, then cut into bite-sized pieces.
Combine asparagus, arugula, shallots, peppers, cannellini beans and garlic in a large bowl.
Whisk together the mayonnaise, vinegar and paprika in a small bowl and add to bean mixture, tossing gently to combine.
Drain and flake tuna, and top evenly on salad. Serve immediately.