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Pickled tuna salad

This dish makes for a quick and easy lunch that'll keep you fuelled up and without cravings until the next meal time comes along. If you are trying to lose weight, then we suggest that you don't include the black-eye beans within your dish and instead include some green veg, such as mangetout or cucumber. This recipe alone will provide you with lunches throughout the working week, maybe prepare the dressing ahead of time to further cut down preparation time when throwing all of your ingredients together in the morning. Enjoy!


  • 225g tinned tuna in olive oil, drained and oil reserved
  • 410g tin black-eye beans, drained
  • 1/2 large red onion, finely sliced
  • 8 pickled shallots, thinly sliced
  • 20g packet flat-leafed parsley, roughly chopped
  • 1-2 TBS lemon juice
  • 100g bag baby spinach and watercress salad


Serves 4


Amber tick

  1. Put the tuna flesh in a large bowl and flake. Stir in the black-eye beans, onion, shallots and parsley
  2. Whisk 2 TBS vinegar from the jar of pickled shallots into the reserved tuna oil
  3. Season and add lemon juice to taste - the dressing should be quite sharp
  4. Stir into the tuna salad
  5. Divide the spinach and watercress among 4 bowls, top with the tuna salad and serve
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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