Welcome spring the right way with this fresh and vibrant tuna salad. Featuring zesty citrus flavours, Callipo tuna, and creamy El Navarrico beans, this dish is sure to become a seasonal favourite.
½ medium red onion, finely sliced
Sal de Añana spring salt
½ cup Forvm Chardonnay vinegar
2 bunches trimmed asparagus, angle cut into thirds
120g rocket
½ jar El Navarrico large white farmhouse beans
300g Callipo tuna in oil, oil half drained, roughly broken up
1 punnet cherry tomatoes, halved
½ cup Pinoli pine nuts, toasted
¼ cup Sabato classic French dressing
Freshly ground black pepper
Place the red onion in a small bowl, add a pinch of salt and pour the vinegar over, stir to coat and set aside for at least 20 minutes. Blanch the asparagus in a pot of boiling, salted water for 1-2 minutes until just tender, set aside to cool to room temperature.
Transfer the drained red onions into a large mixing bowl, add the asparagus and all the remaining ingredients, including the dressing. Season with salt and pepper, toss well to combine and serve immediately.
