Storecupboard tuna bean salad

Storecupboard tuna bean salad

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(8 ratings)

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Cooking time

Prep: 20 mins - 30 mins

Skill level

Easy

Servings

Serves 4

Use up some of those storecupboard leftovers in this delicious salad

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
308
protein
17g
carbs
34g
fat
12g
saturates
2g
fibre
5g
sugar
0g
salt
0.56g

Ingredients

  • 500g pack salad potatoes, 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 beans, 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 leaves and herbs

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Method

  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.

Recipe from Good Food magazine, May 2003

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Comments

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

Gill

tashynadarling's picture
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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
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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
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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
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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
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Really simple way to dress up a tin of tuna

peskypeeza's picture
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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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