Tuna, Roasted Beets and Asparagus Salad


  • cans (100g each) Gold Seal White Tuna ( Solid, No Drain )
  • tomatoes sliced ¼” thick
  • 1/2 cup asparagus blanched and chopped
  • cup sliced red beets
  • cup sliced golden beets
  • 1/2 cup canned bean medley
  • 1/4 cup roasted red peppers sliced
  • 1/2 cup dried cranberries
  • tbsp fresh basil chopped
  • tbsp olive oil
  • juice of one lemon
  • salt and pepper to taste


Preheat oven to 250 ° F

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

Tips and Tricks

If you don’t like asparagus use sweet peas.