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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


  • 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


  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.


    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.


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

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