Fish Friday: Tuna and White Bean Salad

Ingredients:

20 asparagus spears

1 tbsp capers, drained

1 tbsp chopped fresh flat-leaf parsley

2 tbsp white wine vinegar

2 tbsp fresh lemon juice

2 tbsp extra-virgin olive oil

1 tbsp butter, melted

1/4 tsp salt

1/4 tsp black pepper

1 cup cherry tomatoes, quartered

1 (15oz) can organic white beans, rinsed and drained

4 cups torn butter lettuce (about 1 head)

2 (5oz) cans solid white tuna packed in olive oil, drained and broken into chunks

Directions:

1. Snap off tough ends of asparagus spears. Steam asparagus, covered, for 3 minutes. Drain and rinse with cold water; drain.
2. Combine capers and the next 7 ingredients (through pepper) in a small bowl, stirring well with a whisk.
3. Place 1/4 cup juice mixture, cherry tomatoes, and beans in a small bowl; toss gently to combine.
4. Place 1 cup lettuce on each of 4 plates, and top each serving with 5 asparagus spears. Spoon about 1/2 cup white bean mixture over each serving, and divide tuna evenly among servings. Drizzle each salad with about 1 tbsp remaining juice mixture. Yield: 4 servings.

Nutrition Facts:

Calories 270; Fat 14.6g (sat 3.5g, mono 7.4g, poly 2.5g); Protein 20.2g; Carb 16g; Fiber 5.6g; Chol 24mg; Iron 2.4mg; Sodium 467mg; Calc 65mg.