Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A no-cook lunch you can throw together in minutes.
Equipment: None - just a bowl
Measures and names
Ingredients
- 1 x 145g tin tuna in spring water or oil, drained
- 1 tbsp full-fat mayonnaise
- 2 handfuls of mixed salad leaves
- 5 cherry tomatoes, halved
- 5cm piece of cucumber, sliced
- ¼ red onion, thinly sliced
- Squeeze of lemon, salt and pepper
Optional extras
- 1 boiled egg, halved
Method
- Mix the drained tuna with the mayonnaise and a little salt and pepper.
- Pile the salad leaves, tomatoes, cucumber and onion into a bowl.
- Spoon the tuna on top and add the boiled egg, if using.
- Finish with a squeeze of lemon and serve.
Swaps and tips
Add olives, avocado or a little grated cheese for extra staying power. A tin of tuna and a bag of salad make a reliable store-cupboard lunch.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 30 g | 6 g | 2 g | 14 g | 270 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
