Greek style tuna and broad bean salad

Serves: 4
Prep: 15 minutes


• 1 small red onion, finely sliced (80g)
• 180g ripe cherry tomatoes, cut into quarters
• 10cm cucumber, chopped into chunks (160g)
• 12 pitted black olives, sliced
• 100g frozen baby broad beans, defrosted
• 1 little gem lettuce, roughly chopped (90g)
• 1 x 200g tin tuna in water, drained (drained weight 150g)
• 50g feta cheese
• Juice of half a lemon
• 2 tsp extra virgin olive oil
• Good pinch black pepper.

Top tips
• Also works well with tinned beans, almost any are good – try butter beans or borlotti beans
• This salad is great stuffed into a warm pita bread or for a packed lunch, mix all the ingredients and add to the lettuce when ready
to eat.


1. Add the red onion, tomatoes and cucumber, olives and beans to a large bowl, mix well and leave to infuse for a couple of minutes
2. Add the lettuce and tuna, and mix gently, top with crumbled feta cheese, drizzle with the lemon juice and olive oil and a good grind of pepper.

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