Tuna and white bean salad

  • 600g new potatoes, sliced
  • 50g 97% fat-free semi-dried tomatoes, chopped
  • 2 teaspoons capers, finely chopped
  • 2 bunches asparagus, halved
  • 2 x 185g cans tuna in spring water, drained
  • 400g can cannellini beans, drained, rinsed
  • 1 red onion, sliced
  • 4 cups mixed rocket and baby spinach
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar

Variations

Step 1 Cook potatoes in a saucepan of water for 8–10 minutes, until tender. Drain then return to pan. Add tomatoes and capers and mix to coat potatoes.
Step 2 Plunge asparagus in boiling water and cook for 2 minutes. Drain, then add to potatoes with tuna, beans and onion.
Step 3 Place rocket and spinach into a salad bowl. Add tuna and potato mix. Whisk oil and vinegar together, then pour over tuna salad, toss and serve. 

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