Tuna & Avocado Salad

November 6, 2019

10 minutes preparation


10 serves of vegies in this recipe



315g can tuna in spring water, drained
300g can cannellini or butter beans, drained
1 tomato, chopped
1 avocado, skin and pip removed and chopped


Juice of ½ lemon
1 teaspoon grated lemon rind
1 tablespoon chopped basil
2 tablespoons low fat natural yoghurt
Freshly ground or cracked black pepper, to taste



In a bowl lightly fold tuna, beans, tomato and avocado. In a small bowl mix all dressing ingredients together and pour over tuna mixture.


Serves 4.

Serving suggestion

Stuff the mixture into pita bread pockets; serve in a wholemeal roll; or pile on top of a baked jacket potato or toasted Turkish bread.


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