toodle.

Tuna Bean Salad

A high-protein, low-GI salad featuring tuna, mixed beans, hard-boiled eggs, and green beans in a simple Dijon vinaigrette.

HealthySeafoodHigh ProteinSaladLow Gi

Estimated Nutrition

Per Serving Total
Calories 390 kcals 780 kcals
Carbohydrates 29 grams 58 grams
Fat 16.2 grams 32.4 grams
Protein 32.1 grams 64.2 grams
Cook Time
12 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
5
ml
Red Wine Vinegar
5
g
Dijon Mustard
Dairy
2
piece
Eggs
free-range
LegumesPulses
400
g
Mixed Beans
tinned, drained and rinsed
NutsSeeds
1
to taste
Black Pepper
freshly ground
OilsFats
15
ml
Extra Virgin Olive Oil
Seafood
160
g
Tuna Steak
tinned in water, drained
Vegetables
100
g
Green Beans
halved
100
g
Cherry Tomatoes
halved
4
piece
Spring Onions
thinly sliced

Steps

  • Boil the green beans for 4 minutes and then plunge into cold water.
  • Boil the eggs for 8 minutes, cool under running water, peel, and quarter.
  • Whisk the oil, vinegar, and mustard in a bowl and season with pepper.
  • Toss the vegetables and beans in the dressing.
  • Top the salad with flaked tuna and the hard-boiled eggs.