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Tuna, Asparagus and Heirloom Tomato Salad

Easy, colourful and so full of comfort, you’d think it was a pair of hush puppies.

Imperial
Ingredients
2 cans (100 g) Gold Seal No Drain Solid White Tuna
20 sprigs asparagus, blanched
1 tbsp olive oil
2
pears, peeled, cored and thinly sliced
2 heirloom tomatoes, thinly sliced 
1
mango, peeled and thinly julienne
1/2 cup roasted pepper aioli
  • Chef's Tips

    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.

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. Garnish with fresh mango roasted pear and serve.
  • YIELD:

    Serves 4

    TIME:

    Prep: 15 mins
    Total: 20 mins

    Nutritional Values
    Calories
    1648
    Fat
    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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