10 minutes preparation
10 serves of vegies in this recipe

White bowl containing prepared tuna avocado salad garnished with pita bread.


  • 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.

The table below lists the nutritional values present in the recipe for tuna and avocado salad
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