Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Tuna, pepper and butterbean salad recipe

Tuna, pepper and butterbean salad recipe

28 ratings

Approved by Better Baskets

Ready in just 15 minutes, this healthy Italian-style salad is perfect for a simple yet hearty lunch and is high in protein. 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
High in protein

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

  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.

See more Salad recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.