Tuna and Bean Salad

Nutritional Information

1362kJ/325kcal
14.4g fat of which saturates 2.4g
23.2g carbohydrate of which sugars 3.3g
6.4g fibre
22.5g protein
1.1g salt

(Main recipe only – doesn’t include extras or drink)

Ingredients

• 3 tsp olive oil
• Juice of ½ lemon
• Large pinch of dried mixed herbs
• Large pinch of mustard powder
• Large pinch of black pepper
• 1 slice of pepper, chopped
• 2 spring onions, sliced
• 3cm piece of cucumber, chopped
• 1 heaped tbsp canned mixed beans in water, drained
• ½ x 160g can of tuna in spring water, drained
• To serve: 1 thick slice of wholemeal bread and lower-fat spread

• Complete your lunchbox with:
• A satsuma
• Slice of malt loaf
• 200ml semi-skimmed milk

Method

1 Mix the oil, lemon juice, mixed herbs, mustard powder and black pepper.

2 Add to the salad vegetables, beans and tuna and mix gently.

Double the recipe to use the rest of the can of tuna and save for the next day.

3 Serve with the bread and lower-fat spread.

This would also work well with cold pasta as a pasta salad, instead of serving with bread.