Coronavirus (COVID-19)

Get the latest advice about COVID-19

Love this recipe?

Let others know why you liked it or share a photo of your creation on Facebook

Share this on Facebook

Whoops something went wrong

We're having troubles updating this score right now, check back later to try again.

Tuna and bean salad recipe

Tuna and bean salad in a tupperware pot

Prep time
10 mins

Cooking time

Super easy


  • 3 tsp olive oil
  • Juice of ½ lemon
  • Large pinch of dried mixed herbs
  • Large pinch of mustard powder
  • Large pinch of black pepper
  • 1 slice of pepper, chopped
  • 2 spring onions, sliced
  • 3cm piece of cucumber, chopped
  • 1 heaped tbsp canned mixed beans in water, drained
  • ½ x 160g can of tuna in spring water, drained
  • To serve: 1 thick slice of wholemeal bread and lower-fat spread

  • Complete your lunchbox with:
  • A satsuma
  • Slice of malt loaf
  • 200ml semi-skimmed milk
Nutritional information

Nutritional analysis, per serving (e.g. 241g serving)

  • 1,362kJ / 325kcal
  • 14.4g fat of which saturates 2.4g
  • 23.2g carbohydrate of which sugars 3.3g
  • 6.4g fibre
  • 22.5g protein
  • 1.1g salt

(Main recipe only – doesn't include extras or drink)


Mix the oil, lemon juice, mixed herbs, mustard powder and black pepper.


Add to the salad vegetables, beans and tuna and mix gently.

Double the recipe to use the rest of the can of tuna and save for the next day.


Serve with the bread and lower-fat spread.

This would also work well with cold pasta as a pasta salad, instead of serving with bread.