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Tuna and bean salad recipe

This colourful salad is a good way to include fish in your child's lunchbox. This would work well with a slice of malt loaf and a satsuma.

Prep: 10 mins
Serves 1

Nutritional information

Per serving (main recipe only – does not include extras or drink):

  • 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
A lunchbox with a salad made of carrot, cucumber, tuna and mixed breans

Ingredients

  • 3 teaspoons olive oil
  • juice of half a 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 tablespoon canned mixed beans in water, drained
  • half a 160g can of tuna in spring water, drained
  • 1 thick slice of wholemeal bread and lower-fat spread

Complete your lunchbox with:

  • a satsuma
  • slice of malt loaf
  • 200ml semi-skimmed milk

Method

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

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

    Information:

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

  3. Serve with the bread and lower-fat spread.

    Information:

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

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