Tuna and avocado salad

10 minutes preparationimage of finished recipe tuna and avacado salad

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.

Serves in this recipe:    
Serve size: 233g    
  Quantity per serving Quantity per 100g
Energy 1074.28kj 461.06kj
Protein 22.63g 9.72g
Fat 6.95g 2.99g
- saturated 1.96g 0.84g
Carbohydrate 10.83g 4.65g
- sugars 3.18g 1.36g
Fibre 6.41g 2.75g
Sodium 567.03mg 243.36mg