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Picture of Storecupboard tuna bean salad
mexican lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1864 kcal 93 %
  • Fat 66 g 102 %
  • Saturated 11 g 57 %
  • Carbs 258 g 86 %
  • Fiber 74 g 297 %
  • Protein 92 g 184 %
  • Cholesterol 72 mg 24 %
  • Sodium 2057 mg 86 %
  • Calcium 2550 mg 255 %
  • Magnesium 641 mg 153 %
  • Potassium 5652 mg 120 %
  • Iron 158 mg 878 %
  • Zinc 15 mg 134 %
  • Phosphorus 1224 mg 175 %
  • Vitamin A 702 µg 78 %
  • Vitamin C 186 mg 206 %
  • Thiamin (B1) 2 mg 129 %
  • Riboflavin (B2) 1 mg 81 %
  • Niacin (B3) 32 mg 201 %
  • Vitamin B6 3 mg 254 %
  • Folate equivalent (total) 721 µg 180 %
  • Vitamin B12 5 µg 213 %
  • Vitamin D 2 µg 16 %
  • Vitamin E 21 mg 139 %
  • Vitamin K 2199 µg 1833 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Storecupboard tuna bean salad

Ingredients

  • 500g pack salad potato, such as Charlotte
  • 4 tbsp olive oil, plus extra for drizzling
  • 1 tbsp lemon juice
  • ½ tsp chilli powder
  • 1 plump garlic clove, finely chopped
  • 410g can cannellini bean, drained and rinsed
  • 1 small red onion or half a medium one, finely chopped
  • a good handful of parsley, chopped
  • 200g can tuna, drained
  • 110g bag mixed salad leaf and herbs

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