It doesn’t get much simpler than this. No cooking required, but this recipe helps get one serve of fish into teens—for sharper minds and better overall health. I still make this recipe for myself most weeks, when I’m low on time and need a protein-packed lunch in a hurry.


  • 250g tuna slices in chilli oil, drained

  • 800g tinned cannellini beans, drained and rinsed

  • 1 golden shallot, peeled and finely shaved

  • small bunch flat-leaf parsley, roughly chopped

  • ½ cup Kalamata olives, pitted

  • ½ tsp smoked paprika

  • ¼ tsp cumin

  • 1 tb olive oil

  • 2 tsp balsamic vinegar

  • sea salt and black pepper, to taste


  • 1.

    1) Combine the tuna, beans, shallot, parsley, and olives in a bowl.

  • 2.

    2) Mix together your dressing—the olive oil, vinegar, cumin, and paprika—and pour over the salad. Toss to combine, then season with salt and pepper.

  • 3.

    3) Divide into two servings.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 326kj
  • Fat Total 17g
  • Saturated Fat 1g
  • Protein 12g
  • Carbohydrate 31g
  • Sugar 1g
  • Sodium 189mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings