Tuna, Asparagus and Heirloom Tomato Salad
Easy, colourful and so full of comfort, you’d think it was a pair of hush puppies.
|2 cans (100 g) ||Gold Seal No Drain Solid White Tuna |
|20 sprigs ||asparagus, blanched |
|1 tbsp ||olive oil |
|pears, peeled, cored and thinly sliced |
|2 ||heirloom tomatoes, thinly sliced |
|mango, peeled and thinly julienne |
|1/2 cup ||roasted pepper aioli |
You can buy the roasted pepper aioli in your grocery store, or make your own by adding roasted peppers, mayonnaise, salt & pepper in a food processor and mix until smooth. To ensure its ‘runny’ enough to drizzle over salad you can always add a little lemon juice.
- Add the asparagus sprigs to a pot of boiling water and blanch for 30 seconds. Remove and place in a bowl with cold water to stop the cooking.
- In a pan, over medium to high heat add the olive oil and sauté pears for about 2 minutes. Remove from heat and set aside to cool.
- Place 2 to 3 slices of the heirloom tomatoes on a chilled plate, add 5 asparagus sprigs, chunks of tuna and drizzle with the roasted pepper aioli.
- Garnish with fresh mango roasted pear and serve.
Prep: 15 mins
Total: 20 mins
|Nutritional Values |
|56.5 g |
|Sat Fat ||9 g |
|Carbs ||64.7 g |
|Protein ||215.5 g |
|Fibre ||12.8 g |
|Cholesterol ||357 mg |
|Sodium ||3576 mg |
|Sugar ||41 g |
|Calcium ||0% |
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