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🥗 Fresh Asparagus Tuna Salad with Corn and Beans

432 kcal · 30 min · 4 servings

Ingredients

• 0.5 head oak leaf lettuce
• salt
• sugar
• 0.5 untreated lemon
• 500 g white asparagus
• 200 g kidney beans (can)
• 200 g corn (can)
• 350 g tuna (can, in its own juice)
• 3 spring onions
• 2 tbsp white wine vinegar
• 2 tbsp chili sauce
• 1 tbsp chive rings
• 4 tbsp olive oil
• pepper (from the mill)

Instructions

1. 1. Separate the individual lettuce leaves from the head.
2. 2. Wash the leaves thoroughly.
3. 3. Remove any damaged or tough parts.
4. 4. Spin the leaves dry.
5. 5. Line the edges of the bowls with the dry lettuce leaves for decoration.
6. 6. Fill a pot with plenty of water.
7. 7. Add a pinch of salt and the juice of half a lemon to the water.
8. 8. Bring the water to a boil.
9. 9. Peel the asparagus completely.
10. 10. Cut off the woody, lower ends of the asparagus stalks.
11. 11. Let the asparagus stalks cook in the simmering water for 15 to 20 minutes.
12. 12. Have a sieve ready.
13. 13. Pour the beans over the sieve.
14. 14. Pour the corn over the same sieve.
15. 15. Rinse the vegetables with cold water.
16. 16. Let the vegetables drain well.
17. 17. Drain the liquid from the canned tuna.
18. 18. Take a fork.
19. 19. Break the tuna into bite-sized pieces using the fork.
20. 20. Rinse the spring onions.
21. 21. Shake the spring onions dry.
22. 22. Slice the spring onions into thin rings.
23. 23. Remove the asparagus from the cooking water.
24. 24. Shock the asparagus briefly with cold water to cool it down.
25. 25. Cut the asparagus into 4 to 5 centimeter long pieces.
26. 26. Place the asparagus pieces into a bowl.
27. 27. Add the drained beans.
28. 28. Add the drained corn.
29. 29. Add the sliced spring onions.
30. 30. Mix all ingredients well together.
31. 31. Take a small bowl for the dressing.
32. 32. Pour the vinegar into the bowl.
33. 33. Add the chili sauce.
34. 34. Finely chop the chives.
35. 35. Add the chives to the vinegar mixture.
36. 36. Whisk the vinegar, chili sauce, and chives together.
37. 37. Add the oil.
38. 38. Stir in the oil until a creamy emulsion forms.
39. 39. Season the dressing with salt.
40. 40. Season the dressing with pepper.
41. 41. Distribute the asparagus-corn mixture onto the prepared lettuce-lined bowls.
42. 42. Drizzle the salad with the finished dressing.
43. 43. Serve the salad immediately.

Nutrition per serving

• kcal: 432
• Protein: 29 g · Fett/Fat: 25 g · Carbs: 23 g