Chargrilled Asparagus, Tuna & Fennel Salad

Serves: 2
Prep time: 10 minutes
Cooking time: 10 minutes


Tick off the ingredients as you buy them

  • 185g Sole Mare Tuna of your choice, drained
  • 2 bunches of asparagus
  • Half fennel bulb, thinly sliced
  • ¼ cup pine nuts
  • 2 tablespoon capers
  • ¾ cup sour cream
  • 2 teaspoons lemon juice or to taste
  • 1 teaspoon English mustard or to taste
  • Salt and pepper, to taste
  • Fennel fronds, for garnish (or parsley if preferred)

• Chargrill asparagus on a hot grill or barbeque
• Toast pine nuts in a dry pan over medium heat for two mins or until slightly browned, stirring constantly to ensure they don’t burn
• To make dressing, mix sour cream, mustard and lemon juice until thoroughly combined
• To serve, place asparagus on a platter, drizzle dressing over asparagus, and then top with tuna, fennel, capers and pine nuts
• Finish with fennel fronds, or parsley if desired


For a twist, try the dressing with Greek yoghurt