Photo: John Autry; Styling: Cindy Barr
Prep Time
30 Mins
Yield
4 servings

How to Make It

Step 1

Snap off tough ends of asparagus spears. Steam asparagus, covered, for 3 minutes. Drain and rinse with cold water; drain.

Step 2

Combine capers and the next 7 ingredients (through pepper) in a small bowl, stirring well with a whisk.

Step 3

Place 1/4 cup juice mixture, cherry tomatoes, and beans in a small bowl; toss gently to combine.

Step 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.

Step 5

Sustainable Choice: Buy solid white (albacore) tuna. Look on the label for sustainable pole-caught fish.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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