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Storecupboard tuna bean salad

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  • 500g pack salad potato, such as Charlotte
  • 4 tbsp olive oil, plus extra for drizzling
  • 1 tbsp lemon juice
  • ½ tsp chilli powder
  • 1 plump garlic clove, finely chopped
  • 410g can cannellini bean, drained and rinsed
  • 1 small red onion or half a medium one, finely chopped
  • a good handful of parsley, chopped
  • 200g can tuna, drained
  • 110g bag mixed salad leaf and herbs
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: 1,866.39

Weight: 1,481.10g

Total Fat: 66.44g

Saturated Fat: 11.45g

Trans-Fat: 0.00g

Monounsaturated Fat: 40.34g

Polyunsaturated Fat: 8.59g

Protein: 91.54g


Cholesterol: 72.00g

Sodium: 661.25g

Calcium: 2,546.39g

Magnesium: 641.93g

Potassium: 5,689.85g

Iron: 157.66g

Zink: 14.77g

Phosphorus: 1,224.71


Vit A: 774.20

Vit B1: 1.55

Vit B2: 1.04

Vit B3: 32.15

Vit B6: 3.27

Vit B12: 5.10

Vit D: 2.40

Vit E: 2.40

Vit K1: 2,177.76


Caution: Sulfites

Health Notes: Sugar-Conscious,Peanut-Free,Tree-Nut-Free,Alcohol-Free, Balanced

Notes: My mom says this recipe is beautiful!

Author: BBC Good Food

Tags: Wild Food Box

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