tuna, white bean & asparagus salad
250g asparagus, tough ends trimmed
3tsp Extra Virgin Olive Oil
3 Whole Lemons
1/2 bunch fresh parsley, chopped
1/2 tsp flaked salt
1/2 tsp fresh cracked pepper
720g Alagarda white beans, drained and rinsed - buy here
250g tuna in olive oil, drained
1 handful blanched Marcona almonds, chopped (approx. 35g)
Micro herbs to garnish, optional
Place a skillet or griddle pan over medium high heat, toss the asparagus in the olive oil and place into the pan once hot. Cook for around four minutes, or until tender, turning regularly. Once cooked, chop into approximately two inch pieces.
Zest one of the lemons and place the zest to one side. Halve all the lemons and place them cut side down into the hot pan and cook until charred.
Squeeze the juice from the two zested, charred lemon halves and whisk together with the zest, olive oil, parsley and salt and pepper.
Tip the rinsed white Alargada beans into a large bowl and add the asparagus. Flake the tuna into the bowl in large chunks then pour over the dressing . Gently toss everything together then transfer to a serving plate.
Scatter the almonds over the salad and serve with the remaining charred lemons on the side.
Garnish with micro herbs, if you wish.