1 bunch asparagus, trimmed and halved
125g green beans, trimmed and halved
100g snow peas, trimmed
2 small eggplant, halved
90g mushrooms, sliced
6 egg tomatoes, sliced
1 capsicum, seeds removed and sliced
425g can tuna in spring water, drained and chunked
¼ cup olive oil
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 teaspoon grain mustard
1 tablespoon toasted pine nuts

To serve:
couscous or spiral pasta, prepared according to packet directions

Methods/steps

1. Blanch asparagus, beans and snow peas in boiling water for 1 minute. Refresh in cold water, drain well.

2. Grill eggplant under hot grill for 2 minutes until golden brown.

3. Combine all prepared vegetables and tuna in a large bowl.

4. Pour over combined oil, juice, vinegar and mustard. Toss to combine.

5. Serve with couscous or spiral pasta, prepared according to packet directions. Sprinkle pine nuts over.

Additional Tips

Preparation time: 20 mins Cooking time: 5 mins

Nutrition per serve:
1500 kilojoules (358 Calories), 20g fat (including 3g saturated fat), 17g carbohydrate (including 9g sugars), 7g fibre and 96mg sodium. Read our nutrition rating system.