Mexican tuna & bean salad

Mexican tuna & bean salad

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(3 ratings)

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Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Serves 2

This no-cook spicy salad is perfect for a supper in a flash

Nutrition and extra info

Additional info

  • Easily doubled
Nutrition info

Nutrition

kcalories
820
protein
55g
carbs
83g
fat
32g
saturates
4g
fibre
15g
sugar
15g
salt
3.18g

Ingredients

  • 2 large pitta breads
  • 400g can mixed beans, drained and rinsed
  • 1 avocado, sliced or chopped
  • 4 large tomatoes, deseeded and chopped
  • ½ bunch spring onions, sliced
  • 1 red chilli, chopped
  • 400g can tuna in water, drained
  • 3 tbsp French dressing, homemade or bought

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Method

Toast the pitta breads. Once cool, tear into large pieces. Mix together the beans, avocado, tomatoes, spring onions and chilli. Flake the tuna on top of the salad, pour over the salad dressing, then add the crisp pieces of pitta. Mix gently and serve straight away.

Recipe from Good Food magazine, September 2006

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Comments

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pollyparrot2's picture

re Georgelikescakes - I think it's the avocado. Pity, it looked so good.

georgelikescake's picture

Is the nutritional imformation on this correct? Seems extraordinarily high and I can't see what makes it so!

delsh21's picture
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I always make sure I have tins of tuna and mixed pulses in the cupboard now so that I can make this when I need a quick, healthy dinner or lunch. I use a teaspoon of pesto instead of french dressing which is really tasty.

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