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
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
- 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
Mix the oil, lemon juice, mixed herbs, mustard powder and black pepper.
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.
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.
More lunchbox recipes
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