Home » Recipes » Storecupboard Tuna Bean Salad

Storecupboard Tuna Bean Salad

posted in: Dinner, Lunch, Recipes 0

recipe image


  • a good handful of parsley , chopped
  • 1.0 tbsp lemon juice
  • 110.0g bag mixed salad leaves and herbs
  • 4.0 tbsp olive oil , plus extra for drizzling
  • 500.0g pack salad potatoes , such as Charlotte
  • 200.0g can tuna , drained
  • 1 plump garlic clove , finely chopped
  • ½ tsp chilli powder
  • 1 small red onion or half a medium one, finely chopped
  • 410.0g can cannellini beans , drained and rinsed
Servings: 4

  1. Boil the potatoes for about 15 minutes, until tender. Meanwhile, make the dressing.Whisk the oil, lemon juice, chilli powder and garlic in a bowl big enough to take all the salad. Tip in the cannellini beans, onion and parsley.
  2. Drain the potatoes and when cool enough to handle cut them in half lengthways. Now gently stir the potatoes into the salad and flake in the tuna. Pile on to a bed of salad leaves, drizzled with a little extra olive oil.

Estimated Nutrient Breakdown:

Calories: 1,850.12
Weight: 1,377.35g
Total Fat: 66.16g
Saturated Fat: 11.41g
Trans-Fat: 0.00g
Monounsaturated Fat: 40.34g
Polyunsaturated Fat: 8.43g
Protein: 90.40g

Cholesterol: 72.00g
Sodium: 656.63g
Calcium: 2,520.37g
Magnesium: 630.20g
Potassium: 5,458.42g
Iron: 157.05g
Zink: 14.60g
Phosphorus: 1,195.96

Vit A: 326.17
Vit B1: 1.48
Vit B2: 0.97
Vit B3: 31.91
Vit B6: 3.19
Vit B12: 5.10
Vit D: 2.40
Vit E: 2.40
Vit K1: 2,188.01


Caution: Sulfites
Health Notes: Sugar-Conscious,Peanut-Free,Tree-Nut-Free,Alcohol-Free, Balanced
Notes: My beautiful dad says this recipe is adorable.

Author: BBC Good Food
Tags: Wild Food Box

Leave a Reply

Your email address will not be published. Required fields are marked *

11 − 6 =