Storecupboard tuna bean salad

Storecupboard tuna bean salad

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(8 ratings)

Prep: 20 mins - 30 mins


Serves 4
Use up some of those storecupboard leftovers in this delicious salad

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal308
  • fat12g
  • saturates2g
  • carbs34g
  • sugars0g
  • fibre5g
  • protein17g
  • salt0.56g
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  • 500g pack salad potato, such as Charlotte



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp lemon juice
  • ½ tsp chilli powder
  • 1 plump garlic clove, finely chopped
  • 410g can cannellini bean, drained and rinsed
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 1 small red onion or half a medium one, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • a good handful of parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 200g can tuna, drained



    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 110g bag mixed salad leaf and herbs


  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.

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Comments (8)

Wildeve's picture

I like easy recipes and this one only takes the time it takes to cook the potatoes. There was plenty over so had it cold for the next few days but remember to remove from the fridge about half an hour before you want to eat. Would be suitable for lunch boxes and picnics.

gillygilly's picture

Delicious! I made this without the potatoes and halved the dressing ingredients. Highly nutritious and yummy.


tashynadarling's picture

So easy and delicious to make, I usually uses black eyed beans instead of cannellini, and add green beans. Great for trying to include your 5 a day.

kfurber's picture

Lovely versatile recipe for a midweek lunch which can easily be adapted to use up leftover veg. I added avocado and celery to mine which worked well.

sdeutrom's picture

Forgot to mention - i actually used butter beans and red kidney beans instead of cannellini beans as that was what was in my storecupboard!

sdeutrom's picture

It is perfect for lunch with a friend. So easy, looked fantastic and tasted great too. I didn't serve with potaoes just some warm crusty bread on the side. Brilliant!

hannahk's picture

Really simple way to dress up a tin of tuna

peskypeeza's picture

This is really simple but tasty - I find the chopped garlic in the dressing makes all the difference to the flavour.

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