Tuna, Roasted Beets and Asparagus Salad

Meal Type: Salads


  • 2 cans (130g) Ocean’s No Drain Solid Light Tuna With Sunflower Oil
  • 4 tomatoes sliced ¼-inch thick
  • ½ cup asparagus, blanched and chopped
  • 1 cup sliced red beets
  • 1 cup sliced golden beets
  • ½ cup canned bean medley
  • ¼ cup roasted red peppers sliced
  • ½ cup dried cranberries
  • 1 tbsp fresh basil chopped
  • 4 tbsp olive oil
  • Juice of one lemon
  • Salt and pepper to taste



  1. Preheat oven to 250°F.
  2. 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.
  3. Slice beets and place on a cooking sheet in the oven for about 15 minutes, or until cooked through. Remove and let cool down.
  4. 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.
  5. In a small bowl whisk together basil, olive oil, lemon juice, and set aside.
  6. In a large bowl, combine the tomatoes, beets, asparagus, beans, pepper, cranberries and tuna, pour the basil dressing over salad and stir together.
  7. Season with salt and pepper and serve on a large platter.

Tips and Tricks

If you don’t like asparagus use sweet peas.

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