White Tuna and White Bean Salad

Hands-on time: 30 min.
Total time: 30 min.

4 servings


  • 20 asparagus spears
  • 1 tablespoon capers, drained
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter, melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes, quartered
  • 1 (15-ounce) can organic white beans, rinsed and drained
  • 4 cups torn butter lettuce (about 1 head)
  • 2 (5-ounce) cans solid white tuna packed in olive oil, drained and broken into chunks


  1. Snap off tough ends of asparagus spears. Steam asparagus, covered, for 3 minutes. Drain and rinse with cold water; drain.
  2. Combine capers and the next 7 ingredients (through pepper) in a small bowl, stirring well with a whisk.
  3. Place 1/4 cup juice mixture, cherry tomatoes, and beans in a small bowl; toss gently to combine.
  4. Place 1 cup lettuce on each of 4 plates, and top each serving with 5 asparagus spears. Spoon about 1/2 cup white bean mixture over each serving, and divide tuna evenly among servings. Drizzle each salad with about 1 tablespoon remaining juice mixture.


Amount Per Serving

Cals: 270 From Fat: na

Total Fat: 14.6g

Cholesterol: 24mg

Sodium: 467mg

Total Carb: 16g

Dietary Fiber: 5.6g

Sugars: na

Protein: 20.2g