Tuna, Asparagus and Cannellini Bean Salad

Well hello March!

I am *so* behind with my blogging, it's crazy! It's not that I haven't wanted to, I've just had so little time. And as ever, when I have no time, the first thing that goes out the window is crafting :'(

We still need to eat though, and it's been salad week in the Bishop-Harrison household this week, with Sweet Potato and Feta, Roasted Mediteranean Salad, and this:

My Tuna, Asaparagus and Cannellini Bean Salad.

Another made up recipe:

1x Tin Tuna Chunks in Spring Water
1/2 Bunch Fresh Asparagus, boiled for 5 mins, and dunked in cold water until cool
1x 400g Can of Cannellini Beans, rinsed under cold water
50g Baby Spinach
1x Medium, cubed and boiled potato, left to go cold
Handful Petit Pois, cooked as the asparagus, above
Red Onion, finally sliced - as much as you like
2x Eggs, Hard-boiled.
3x Dessert Spoons Extra Virgin Olive Oil
1 1/2 Dessert Spoons Balsamic Vinegar
Teaspoon Wholgrain Mustard

Cook your eggs, asparagus, petit pois and potato first (not in the same pan!) and leave to go cold.
Mix the cooked vegetables with the tuna, beans, spinach and onions.
In a seperate, small bowl or cup, mix the oil, vinegar and mustard, pour over the salad ingredients and mix again.
Finally, de-shell your eggs and slice/quarter and serve with your salad.
Add fresh, buttered crusty bread on the side and enjoy.

Serves 2 as a main, or 4 as a starter.