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No-cook tuna and bean salad

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

All you need is 20 mins to whip up this vibrant tuna and bean salad. It’s the perfect lunch option.

  • Serves4
  • Prep time20 minutes
Tuna and bean salad in a bowl served with crusty bread


  • 400g can cannellini beans, rinsed, drained
  • 400g can four bean mix, rinsed, drained
  • 250g cherry tomatoes, quartered
  • 250g baby cucumbers, quartered lengthways
  • 1/2 red onion, thinly sliced
  • 1/3 cup (55g) pitted kalamata olives, halved
  • 2 tbs extra virgin olive oil
  • 1 tbs balsamic vinegar
  • 425g can tuna in oil, drained
  • 1 cup basil leaves, torn
  • 1 avocado, stoned, peeled, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the combined beans, tomato, cucumber, onion and olive in a large bowl. Drizzle with oil and vinegar and season. Gently toss to combine.
  2. Step 2

    Gently fold tuna, basil and avocado through the bean mixture.

Nutrition Information

Per Serve

Energy: 2363kJ/565 Cals (27%)

Protein: 33g (66%)

Fat: 34g (49%)

Sat fat: 6g (25%)

Carb: 24g (8%)

Sugar: 8g (9%)

Fibre: 14g (47%)

Sodium: 1139mg (57%)