1 x 95g can Safcol Responsibly Fished Tuna in Springwater, drained 1 bunch asparagus (approximately 6 pieces) 2 cups mixed salad leaves Juice of 1 lemon or lime 1 punnet cherry tomatoes Garnish 8 basil leaves, hand-shredded sea salt and ground pepper, to taste Dressing 1/2 teaspoon sesame oil 1/2 teaspoon oyster sauce 2 tablespoons vinegar 2 tablespoons sunflower oil 1 tablespoon soy sauce Ground black pepper, to taste
Step 1 - Empty salmon into a bowl and sprinkle over 1 teaspoon of Cajun spices. Stir through and set aside. Step 2 - Trim 2–3cm from the asparagus stems to remove the ’woody’ part. Bring a saucepan of salted water to the boil, drop the asparagus in and cook for no more than 5 minutes. Drain the asparagus and place it in a bowl of cool water for about 5 minutes to refresh it. This will help it retain its colour. Drain and pat dry. Step 3 - Arrange the salad leaves in a serving dish and place the tuna on top. Sprinkle with lemon or lime juice. Arrange the asparagus and cherry tomatoes over the tuna. Garnish with the basil. Step 4 - Pour the dressing over the salad and season with salt and pepper to taste.