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Tuna, pepper and butterbean salad recipe

19 ratings

Ready in just 15 minutes, this delicious Italian-style salad is perfect for a simple yet hearty lunch. Tuna and butter beans is a classic combination which tastes even better when paired with a sharp and zesty mustard dressing. Top with a boiled egg and enjoy with a sprinkle of basil leaves. See method

Serves 2
15 mins to prepare
359 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

½ x 160g tin tuna, drained
400g butter beans in water, drained
½ small red onion, thinly sliced
1 red pepper, diced
2 tbsp extra-virgin olive oil
½ lemon, juiced
1 garlic clove, crushed
1 tsp Dijon mustard
12 basil leaves, roughly torn
2 eggs, hard-boiled, shells peeled and chopped in half

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
1505kj
359kcal 18%
Fat
18g 26%
Saturates
4g 18%
Sugars
7g 8%
Salt
1g 17%

of the reference intake
Carbohydrate 22.2g Protein 28.7g Fibre 2.1g

Method

Tip the tuna into a bowl with the butter beans, onion and pepper and gently mix together. Set aside.
In a small bowl, whisk together the oil, lemon juice, garlic and mustard. Season and drizzle over the tuna salad. Add the basil leaves.
Divide the salad between 2 plastic containers and top each with a halved egg. Chill until ready to eat.

See more Salad recipes