Rating: 3 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light April 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

prep:
30 mins
total:
30 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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.

  • 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.

Nutrition Facts

270 calories; fat 14.6g; saturated fat 3.5g; mono fat 7.4g; poly fat 2.5g; protein 20.2g; carbohydrates 16g; fiber 5.6g; cholesterol 24mg; iron 2.4mg; sodium 467mg; calcium 65mg.
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