Pea, bean, asparagus and tuna salad

Carolyn Robertson

Salad

300 g	Asparagus, trimmed and halved lengthways
300 g	Green beans, trimmed and halved diagonally
100 g	Snow peas, trimmed
1 cup	Peas, fresh or frozen
300 g	Tuna in spring water, drained and flaked (Main)
¼ cup	Fresh basil

Caper dressing

¼ cup	Capers
¼ cup	Red onions, finely sliced
2 Tbsp	Balsamic vinegar
3 Tbsp	Extra virgin olive oil

Directions

1. Cook beans, asparagus, snow peas and peas in a large saucepan of boiling water for 2-3 minutes, until tender to the bite but still bright green.
2. Drain well and refresh in ice-cold water to cool, then drain again.
3. In a large salad bowl, combine cooked greens and flaked tuna.
4. Combine dressing ingredients, season with salt and pepper to taste and pour dressing over salad.
5. Toss well, garnish with basil leaves and serve.