Healthy living

Tuna and avocado salad

Preparation time: 10 minutes

Serves: 4


  • 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 lowfat natural yoghurt
  • Freshly ground or cracked black pepper, to taste


1. In a bowl lightly fold tuna, beans, tomato and avocado.

2. In a small bowl mix all dressing ingredients together and pour over tuna mixture.


The beef is best served rare but can be cooked to your liking.


  • 10 serves of vegetables in this recipe.
  • 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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