Tuna fillets in olive oil with spinach, fennel and asparagus - Rio Mare Canada
1. Clean the asparagus and remove the woody bottoms. Cut in half lengthwise, cook in a pot of salted boiling water for about 10 minutes and then drain
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Ingredients
- 4 x
- 130g cans Rio Mare Tuna Fillets in Olive Oil
- 150g salad spinach
- 1 fennel
- 600g asparagus
- 1 unwaxed lemon
- 40g extra virgin olive oil
- 30g toasted walnuts
- salt to taste
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