Julie Le Clerc: Pea, bean, asparagus and tuna salad

Picture / Carolyn Robertson

Serves 4

300g green beans, trimmed and halved diagonally
300g asparagus, trimmed and halved lengthways
100g snow peas, trimmed
1 cup peas (fresh or frozen)
300g canned tuna in spring water, drained and flaked
1/4 cup fresh basil leaves

Caper dressing
1/4 cup capers
1 red onion, finely sliced
2 Tbs quality balsamic vinegar
3 Tbs extra virgin olive oil
sea salt and freshly ground black pepper

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. Drain well and refresh in ice-cold water to cool, then drain again.

2. In a large salad bowl, combine cooked greens and flaked tuna.

3. Combine dressing ingredients, season with salt and pepper to taste and pour dressing over salad. Toss well, garnish with basil leaves and serve.