Best 11 Asparagus Tuna Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the vibrant flavors of spring with this refreshing Asparagus Tuna Salad, a culinary delight that seamlessly blends the crispness of asparagus, the delicate flakiness of tuna, and the creamy richness of mayonnaise. This vibrant salad is not only a feast for the taste buds but also a symphony of colors, featuring the verdant spears of asparagus, the ivory flakes of tuna, and the golden drizzle of lemon dressing. Accompany your meal with a trio of equally enticing recipes: a zesty Lemon-Dill Sauce that elevates the salad with its tangy brightness, a crunchy Asparagus Tempura that offers a delightful contrast in texture, and a creamy Avocado Dressing that adds a luscious smoothness to the mix. Embark on a culinary journey that celebrates the bounty of fresh asparagus and savor the symphony of flavors in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

LEMONY TUNA & ASPARAGUS SALAD BOX



Lemony tuna & asparagus salad box image

A new take on the classic salad Niçoise. This lean salad is bulked out by storecupboard cannellini beans and flavoured with dill and lemon

Provided by Sara Buenfeld

Categories     Lunch

Time 13m

Number Of Ingredients 8

2 large eggs
200g asparagus , woody ends snapped off, spears halved
160g can tuna in spring water (no need to drain)
1 small red onion , very finely chopped
125g cannellini bean from a can, drained
zest and juice ½ lemon
1 tbsp fresh chopped dill
1 tsp extra virgin olive oil

Steps:

  • Put a pan of water on to boil with a steamer above. When boiling, lower the eggs into the water and steam the asparagus above for 8 mins.
  • Meanwhile, gently toss all the other ingredients together and arrange on plates or in rigid containers. Plunge the eggs into cold water to cool them a little, then peel and quarter. Add the eggs and asparagus to the tuna salad. Will keep in the fridge for 2 days.

Nutrition Facts : Calories 279 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium

ASPARAGUS & TUNA SALAD



Asparagus & tuna salad image

Give the bistro classic, niçoise salad, a seasonal twist by swapping green beans for tender asparagus

Provided by Sarah Cook

Categories     Lunch, Main course

Time 32m

Number Of Ingredients 12

8 baby new potatoes
2 medium eggs
125g pack asparagus , woody ends removed
185g can tuna , drained and flaked into very large chunks
small handful small black olives , halved
1 romaine lettuce , leaves torn into chunks
crusty bread , to serve
1 shallot , finely chopped
1 tsp English mustard powder
2 tbsp white wine vinegar
1 tbsp extra-virgin olive oil , or use the oil from the tuna can (if bought in oil)
pinch of sugar

Steps:

  • Boil the potatoes for 8-12 mins until tender. Drain, cool a little under cold running water, then drain again well and set aside to finish cooling.
  • Put the eggs in a pan of cold water and bring to the boil. As soon as the water is boiling, add the asparagus for 2 mins. Drain well and rinse everything under cold water to cool. Again drain asparagus well.
  • Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.
  • Tip the potatoes, asparagus, tuna, olives and lettuce into a bowl. Drizzle over the dressing and toss well to coat, then add the eggs and serve with crusty bread.

Nutrition Facts : Calories 490 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium

TUNA, ASPARAGUS & WHITE BEAN SALAD



Tuna, Asparagus & White Bean Salad image

Make and share this Tuna, Asparagus & White Bean Salad recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb asparagus
2 (7 ounce) cans tuna in water, drained
2 (14 ounce) cans cannellini beans, in water, drained
1 red onion, very finely chopped
2 tablespoons capers
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 tablespoons tarragon, finely chopped

Steps:

  • Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
  • Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.

Nutrition Facts : Calories 483.6, Fat 7.6, SaturatedFat 1.6, Cholesterol 43.7, Sodium 550.2, Carbohydrate 58.7, Fiber 15.5, Sugar 3.4, Protein 47.5

AHI TUNA TARTAR WITH SESAME ASPARAGUS VINAIGRETTE



Ahi Tuna Tartar with Sesame Asparagus Vinaigrette image

Provided by Ming Tsai

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 ounces #1 ahi tuna, finely diced
2 dashes hot pepper sauce
1 tablespoon fine chopped chives
1 teaspoon canola
Salt and black pepper to taste
1 bunch asparagus, blanched and refreshed
1 tablespoon Dijon mustard
Juice of 1 lemon
1 teaspoon sesame oil
2 tablespoons canola oil
Salt and black pepper, to taste
1 tablespoon toasted white sesame seeds

Steps:

  • In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can.
  • Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Place spears in a flat circle and top with tuna. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.

CITRUS MARINATED ASPARAGUS SALAD WITH TUNA TARTARE ON PAPPADOUMS



Citrus Marinated Asparagus Salad with Tuna Tartare on Pappadoums image

Provided by Food Network

Time 35m

Number Of Ingredients 16

8 to 12 ounces corn oil for frying
1 package pappadoums (can buy at Indian specialty store), cut into wedges
Juice of 2 oranges
Juice of 2 lemons
1 tablespoon chopped garlic
3 tablespoons balsamic vinegar
4 tablespoons grapeseed oil
1/2 bunch chives, sliced thin
2 ounces mint, fine chiffonade
6 to 8 ounces fresh tuna, number 1 or sushi grade if possible
1-ounce truffle oil
1/8 cup chopped scallions
Salt and pepper
2 bunches asparagus
Cracked white or black pepper
Tobiko or flying fish roe for garnish, if desired

Steps:

  • In a medium sauce pan heat oil to approximately 350 degrees F or until 1 to 2 drops of water react. Add pappadoums and cook until golden. Remove, place on a towel to dry.
  • In a medium bowl, whisk orange juice, lemon juice, garlic, balsamic vinegar, grapeseed oil, chives and mint and season to taste.
  • Chop or mince tuna with a spoon and place in small bowl. Add truffle oil, scallions and a touch of chili oil and season to taste. In salted, boiling water, cook asparagus for 15 seconds, then remove and shock in cold, salted water. Remove when cool.
  • Plate asparagus and drizzle with vinaigrette. Arrange pappadoums at bottom of plate and top with tartare. Garnish with fresh cracked white pepper or black. If you want use tobiko or flying fish roe for color and garnish.

ASPARAGUS NICOISE SALAD



Asparagus Nicoise Salad image

I've used my Nicoise as an appetizer or a main-dish salad, and it's a winner every time I put it on the table. Here's to a colorful, make-ahead salad! -Jan Meyer, St. Paul, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1 pound small red potatoes (about 10), halved
1 pound fresh asparagus, trimmed and halved crosswise
3 pouches (2-1/2 ounces each) albacore white tuna in water
1/2 cup pitted Greek olives, halved, optional
1/2 cup zesty Italian salad dressing

Steps:

  • Place potatoes in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes, adding asparagus during the last 2-4 minutes of cooking. Drain potatoes and asparagus; immediately drop into ice water. , To serve, drain potatoes and asparagus; pat dry and divide among 4 plates. Add tuna and, if desired, olives. Drizzle with dressing.

Nutrition Facts : Calories 233 calories, Fat 8g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 583mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

ASPARAGUS TUNA NOODLE CASSEROLE



Asparagus Tuna Noodle Casserole image

I updated a traditional tuna casserole using fresh asparagus and asparagus soup. This is so different and so delicious. Use frozen asparagus when fresh is not in season. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 8 servings.

Number Of Ingredients 15

2 cups uncooked elbow macaroni
2 cans (10-1/2 ounces each) condensed cream of asparagus soup, undiluted
2 cups sliced fresh mushrooms
1 medium sweet red pepper, chopped
1 small onion, chopped
1/4 cup lemon juice
1 tablespoon dried parsley flakes, divided
1-1/2 teaspoons smoked paprika, divided
1 teaspoon garlic salt
1/2 teaspoon pepper
2 pounds fresh asparagus, cut into 1-inch pieces
2 pouches (6.4 ounces each) light tuna in water
1-1/2 cups shredded Colby cheese
1 cup multigrain snack chips, crushed
4 bacon strips, cooked and crumbled

Steps:

  • Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours., Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.

Nutrition Facts : Calories 338 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 1110mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein.

TUNA, ASPARAGUS & WHITE BEAN SALAD



Tuna, asparagus & white bean salad image

A nourishing spring salad, ready in minutes

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Snack

Time 15m

Number Of Ingredients 8

1 large bunch asparagus
2 x cans yellowfin tuna steaks in water, drained
2 x cans cannellini beans in water, drained
1 red onion , very finely chopped
2 tbsp capers
1 tbsp olive oil
1 tbsp red wine vinegar
2 tbsp tarragon , finely chopped

Steps:

  • Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
  • Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.

Nutrition Facts : Calories 275 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 1.28 milligram of sodium

TUNA, ASPARAGUS, AND NEW POTATO SALAD WITH CHIVE VINAIGRETTE AND FRIED CAPERS



Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers image

Provided by Molly Stevens

Categories     Potato     High Fiber     Lunch     Tuna     Asparagus     Radish     Spring     Chive     Capers     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 18

Vinaigrette:
1/3 cup chopped fresh chives
1/4 cup Champagne vinegar
1 small shallot, coarsely chopped
1 teaspoon honey
1 teaspoon Dijon mustard
2/3 cup vegetable oil
1/3 cup extra-virgin olive oil
Salad:
1 1/2 pounds thick asparagus, stems peeled
1 1/4 pounds baby red potatoes, halved or quartered
1/3 cup olive oil
1/2 cup capers, drained, patted dry
8 ounces mixed spring greens
16 large radishes, trimmed, very thinly sliced (about 3 cups)
3 large hard-boiled eggs, peeled, quartered
12 ounces imported tuna packed in oil, drained
Chive blossoms (optional)

Steps:

  • For vinaigrette:
  • Puree first 5 ingredients in blender until smooth. With machine running, gradually add vegetable oil, then olive oil. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For salad:
  • Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes. Transfer asparagus to 13x9x2-inch pan of ice water to cool. Drain asparagus and pat dry. DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels, then plastic, and chill.
  • Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain; let cool 5 minutes. Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.
  • Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain. DO AHEAD: Potatoes and capers can be made 2 hours ahead. Let stand at room temperature.
  • Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry. Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat. Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens. Drizzle some vinaigrette over tuna. Sprinkle with fried capers and chive blossoms, if desired.

TUNA, ASPARAGUS AND FETA SALAD



Tuna, Asparagus and Feta Salad image

Try this salad with BBQ salmon or crab cakes with brown rice for a complete meal or just the salad for a lunch time treat.

Provided by SueVM

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

4 cups lettuce (romaine or iceberg, torn into pieces )
2 tomatoes (roma or beefsteak diced)
1 cup asparagus, cooked and steamed cut into pieces
1 (6 ounce) can albacore tuna, drained
2 ounces feta cheese, crumbled
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar

Steps:

  • Mix the romaine/iceberg lettuce, diced tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat. Add the balsamic vinegar and toss again.

Nutrition Facts : Calories 300.4, Fat 16.2, SaturatedFat 6.2, Cholesterol 62.4, Sodium 694.5, Carbohydrate 11.8, Fiber 4.2, Sugar 6.2, Protein 28.6

TUNA & ASPARAGUS BAKE



Tuna & Asparagus Bake image

Make and share this Tuna & Asparagus Bake recipe from Food.com.

Provided by SodaHub

Categories     < 60 Mins

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 5

1 large can tuna, drained
340 g drained asparagus spears
2 cups grated cheese
1/2 cup cream
3 eggs

Steps:

  • Preheat oven to 180 degrees.
  • Place drained tuna in square casserole, spread asparagus spears over tuna.
  • Beat eggs add cheese and cream, mix together and pour over tuna and asparagus.
  • cook for 45minutes until top a golden brown -- .

Nutrition Facts : Calories 346.6, Fat 26.8, SaturatedFat 15.7, Cholesterol 208.8, Sodium 621.1, Carbohydrate 9.3, Fiber 1.7, Sugar 1.3, Protein 18.5

Tips:

  • Fresh tuna is the best choice for this salad, but canned tuna can be used if necessary.
  • If using canned tuna, drain it well and flake it with a fork before adding it to the salad.
  • Use high-quality mayonnaise for the best flavor.
  • Add a squeeze of lemon juice to brighten up the flavor of the salad.
  • Freshly chopped herbs, such as dill, chives, or parsley, will add a nice flavor and color to the salad.
  • Serve the salad on a bed of lettuce or arugula for a healthy and refreshing meal.

Conclusion:

This asparagus tuna salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is packed with protein, healthy fats, and vitamins, and it can be tailored to your own taste preferences. Whether you like it classic or with a few extra add-ins, this salad is sure to please everyone at the table.

Related Topics