Tuna, Asparagus and bean salad

* INGREDIENTS

- 1 large bunch asparagus
- 2 190g cans tuna steaks in water, drained
- 2 400g cans cannellini beans in water, drained
- 1 red onion, very finely chopped
- 2 tbsp capers
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tbsp tarragon, finely chopped


* METHOD

1. Cook  the asparagus in boiling water for 4-5 minutes, until tender. Drain well, cool under running water, then cut into pieces. Toss with the tuna, beans, onion and capers in a serving bowl.
2.  Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.