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Tuna, Roasted Beets and Asparagus Salad

A variety of colours and fresh flavours combine for restaurant quality taste and presentation at home.

2 cans (100 g ea)
Gold Seal No Drain Solid White tuna
4 tomatoes, sliced ¼” thick
1/2 cup
asparagus, blanched and chopped
1 cup
sliced red beets
1 cup
sliced golden beets
1/2 cup
canned bean medley
1/4 cup
roasted red peppers, sliced
1/2 cup
dried cranberries
1 tbsp fresh basil, chopped
4 tbsp
olive oil

juice of one lemon

salt and pepper to taste
  • Chef's Tips

    If you don’t like asparagus use sweet peas.


    Preheat oven to 250 ° F

    1. Line a cooking sheet with parchment paper and place a single layer of sliced tomatoes over the paper and place in oven for about 2 hours.  They should look dehydrated when you remove them, not burnt, so keep an eye on them.  Remove from oven and let cool.
    2. Slice beets and place on a cooking sheet in the oven for about 15 minutes, or until cooked through. Remove and let cool down.
    3. Blanch asparagus in boiling water for about 1 minute, remove from hot water and place in cool water to stop cooking for 5 minutes.  Remove from water and pat dry. *Can be made a day ahead up to this point.
    4. In a small bowl whisk together basil, olive oil, lemon juice, and set aside.
    5. In a large bowl combine all the other ingredients, pour the basil dressing over salad and stir together. 
    6. Season with salt and pepper and serve on a large platter.
  • YIELD:

    Serves 6


    Prep: 2.25 hrs
    Total: 2.5 hrs

    Nutritional Values
    59.1 g
    Sat Fat 8.2 g
    Carbs 54.9 g
    Protein 63.9 g
    Fibre 15.1 g
    Cholesterol 67 mg
    Sodium 1007 mg
    Sugar 36 g
    Calcium 6%


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