Mexican tuna & bean salad

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

  • Prep:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 820
  • fat 32g
  • saturates 4g
  • carbs 83g
  • sugars 15g
  • fibre 15g
  • protein 55g
  • salt 3.18g


  • 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


Make it with your own salad dressing
Mix 3 tbsp olive oil with a squeeze lemon juice, then season to taste.


  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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