Mexican tuna & bean salad

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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.

Make it with your own salad dressing

Mix 3 tbsp olive oil with a squeeze lemon juice, then season to taste.

820 kcalories, protein 55g, carbohydrate 83g, fat 32 g, saturated fat 4g, fibre 15g, salt 3.18 g

Latest comments and suggestions

• delsh21

  10 September 2008

  delsh21 rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 2

Easily doubled

Preperation and cooking times

Prep 10 mins

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

820 kcalories, protein 55g, carbohydrate 83g, fat 32 g, saturated fat 4g, fibre 15g, salt 3.18 g

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