Storecupboard tuna bean salad

Storecupboard tuna bean salad

Use up some of those storecupboard leftovers in this delicious salad

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 30 mins

Low-fat, Super healthy

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.

Per serving

308 kcalories, protein 17g, carbohydrate 34g, fat 12 g, saturated fat 2g, fibre 5g, salt 0.56 g

Recipe from Good Food magazine, May 2003.

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Taste team comment

'We loved the spiciness of this dish. As all the ingredients come from the storecupboard and fridge, it's perfect for when friends suddenly turn up at short notice.'

Latest comments and suggestions

  • 02 December 2007

    Lynsey rated this recipe

    3 stars

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  • 04 December 2007

    LisaPisa rated and commented on this recipe

    4 stars

    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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  • 07 June 2008

    hannahk rated and commented on this recipe

    4 stars

    Really simple way to dress up a tin of tuna

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  • 13 June 2008

    sabrinad rated and commented on this recipe

    4 stars

    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!

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  • 13 June 2008

    sabrinad commented on this recipe

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

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  • 09 September 2008

    Katharine rated and commented on this recipe

    4 stars

    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.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 30 mins

Low-fat, Super healthy

Only 2 simple steps

Ingredients

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Per serving

308 kcalories, protein 17g, carbohydrate 34g, fat 12 g, saturated fat 2g, fibre 5g, salt 0.56 g

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