Simple Spring Salad

Welcome spring the right way with this fresh and vibrant tuna salad. Featuring zesty citrus flavours, Callipo tuna, and creamy El Navarrico beans, this dish is sure to become a seasonal favourite.

½ medium red onion, finely sliced

Sal de Añana spring salt
½ cup Forvm Chardonnay vinegar
2 bunches trimmed asparagus, angle cut into thirds
120g rocket
½ jar El Navarrico large white farmhouse beans
300g Callipo tuna in oil, oil half drained, roughly broken up
1 punnet cherry tomatoes, halved
½ cup Pinoli pine nuts, toasted
¼ cup Sabato classic French dressing
Freshly ground black pepper

Place the red onion in a small bowl, add a pinch of salt and pour the vinegar over, stir to coat and set aside for at least 20 minutes. Blanch the asparagus in a pot of boiling, salted water for 1-2 minutes until just tender, set aside to cool to room temperature.

Transfer the drained red onions into a large mixing bowl, add the asparagus and all the remaining ingredients, including the dressing. Season with salt and pepper, toss well to combine and serve immediately.