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Tuna tacos recipe

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

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

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

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