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Tuna tacos recipe

2 ratings

Give crunchy tacos a tasty tuna twist with this exciting packed lunch idea that kids will love. Jam-packed with fresh red pepper, tangy salsa and boiled egg, this easy Mexican-inspired lunch is full of flavour and ready in no time at all – perfect for making the night before school. See method

Serves 2
10 mins to prepare
329 calories / serving
Healthy
Dairy-free

Ingredients

210g tin kidney beans, drained
½ x 160g tin tuna, drained
1 red pepper, diced
2 tbsp mild salsa
2 tbsp chives, snipped
2 eggs, hard-boiled, shells peeled and chopped in half
4 taco shells

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

Each serving contains

Energy
1385kj
329kcal 18%
Fat
11g 16%
Saturates
4g 20%
Sugars
9g 10%
Salt
1.3g 32%

of the reference intake
Carbohydrate 33.6g Protein 24.6g Fibre 8.2g

Method

Tip the kidney beans into a bowl and mash with a fork to break them up slightly.
Stir in the tuna, red pepper, mild salsa, chives and eggs.
Divide the mixture between the taco shells and wrap in cling film. Chill until ready to eat.

See more Lunch ideas