Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A filling store-cupboard salad.
Equipment: Saucepan; mixing bowl
Measures and names
Ingredients
- 2 tins tuna, drained
- 3 eggs, boiled and quartered
- ½ × 400g tin cannellini beans, drained
- Salad leaves, cherry tomatoes and red onion
- 3 tbsp olive oil
- juice of 1 lemon
- Handful of parsley
- Salt and black pepper
Method
- Boil the eggs for 8 minutes, then cool, peel and quarter.
- Combine the leaves, tomatoes, red onion and drained beans in a bowl.
- Flake over the tuna in large chunks and add the eggs.
- Whisk the olive oil, lemon juice and chopped parsley.
- Dress, season with salt and pepper, and toss gently so the eggs stay intact.
Swaps and tips
Beans add bulk but are higher in carbs, so use half a tin shared between two. A few olives add extra flavour.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 44 g | 6 g | 2 g | 32 g | 477 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
