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Fish · No-cook

Tuna & white bean salad

Tuna and white beans with cucumber, red onion, olive oil and lemon. Assemble this lunch salad using the measured ingredients and method.

10 minutes estimated2 servingsNo-cook
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Food photograph for illustration; not the finished recipe
Editorial food photograph; not recipe-specific photography.

Recipe development draft. Kitchen testing and final allergen checks are pending.

What you’ll need

Ingredient and allergen checks

  • Tuna is fish. Check the tuna and bean labels, particularly if choosing products in a sauce instead of water.

These notes refer to the listed ingredients. Check every product label and substitution for your own allergies, and avoid cross-contamination during preparation. A dietary label does not mean a recipe is allergen-free.

Food Standards Agency: food allergy guidance

Let’s make it

  1. Flake tuna into a bowl and mix with beans, cucumber and onion.
  2. Combine oil and lemon juice and toss through.
  3. Serve straight away or refrigerate promptly until needed.

Timing is an estimate and may increase for batches. Refrigerate perishable food promptly. This original website draft is not taken from either cookbook.

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