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Tuna, pepper and butterbean salad recipe

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


  • 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

  • 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


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

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