Mexican tuna & bean salad

Mexican tuna & bean salad

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(3 ratings)

Prep: 10 mins


Serves 2
This no-cook spicy salad is perfect for a supper in a flash

Nutrition and extra info

  • Easily doubled


  • kcal820
  • fat32g
  • saturates4g
  • carbs83g
  • sugars15g
  • fibre15g
  • protein55g
  • salt3.18g
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  • 2 large pitta bread
  • 400g can mixed beans, drained and rinsed
  • 1 avocado, sliced or chopped



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 4 large tomato, deseeded and chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ bunch spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 red chilli, chopped
  • 400g can tuna in water, drained



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

  • 3 tbsp French dressing, homemade or bought


  1. 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.

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Comments (3)

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

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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