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Tuna & Avocado Salad

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 Dressing

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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