Asparagus Tuna Salad with Corn and Beans

Ingredients

• 0.5 head of romaine lettuce
• Salt
• sugar
• 0.5 untreated lemon
• 500 g white asparagus
• 200 g canned kidney beans
• 200 g canned corn
• 350 g canned tuna in its own juice
• 3 spring onions
• 2 tbsp white wine vinegar
• 2 tbsp chili sauce
• 1 tbsp chives
• 4 tbsp olive oil
• black pepper (from the mill)

Instructions

1. 1.

   Separate and wash the salad leaves, dry them, and line the bowl edges with them.

2. 2.

   In a pot bring plenty of salted water to a boil with a pinch of salt and half a lemon. Peel the asparagus, cut off the woody ends, and simmer the spears in the just-boiling water for 15-20 minutes. Rinse the beans and corn under a sieve, drain well. Drain the tuna and flake it into pieces with a fork. Rinse the spring onions, shake dry, and slice into thin rings.

3. 3.

   For the dressing whisk together vinegar, chili sauce, and chives; fold in the oil and season with salt and pepper.

4. 4.

   Remove the asparagus from the broth, rinse briefly, cut into 4-5 cm pieces, and mix with beans, corn, and spring onions. Distribute onto the prepared bowls, drizzle with dressing, and serve immediately.