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Tuna and white bean salad with roasted asparagus and cherry tomatoes
June '20

Asparagus is in season and this is great way to make it hero of the dish



1/4 red onion

1 can white beans 

1 can tuna

2 tbsp Apple cider vinegar 

Sea salt and pepper

2 tbsp olive oil

15 cherry tomatoes

1 bunch asparagus

1 tbsp chopped fresh parsley 

50g rocket leaves




1. Very finely chop the red onion, add with salt and vinegar to a bowl to marinate for 15mins.


2. Meanwhile drizzle 1/2 the olive oil over the tomatoes and asparagus on a lined baked sheet. Roast at 180 for 15-20 mins.


3. Add the drained tuna and beans to the onion, plus the rest of the olive oil and parsley. Mix well and Season to taste. 


4. In the serving dish spread out a base of rocket leaves, add the bean, tuna and onion mix on top. Lastly add the roasted tomatoes and asparagus. Make sure you drizzle on the juice from the roast tin too. Serve.

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