Spicy Tuna And Kidney Bean Salad

Looking for a quick lunch to go?

This Spicy Tuna and Kidney Bean Salad could be just the thing.

It is quick to prepare and then just needs to be put into a wide neck vacuum flask to keep cool for lunch time. Simply fix a fork to the side of the flask with a rubber band in order to enjoy the food.

Of course, it can be prepared to eat at home too.

Spicy Tuna And Kidney Bean Salad

Rating: 51

Prep Time: 10 minutes

Total Time: 1 hour

Yield: Serves 2-4

Spicy Tuna And Kidney Bean Salad

Variations of Tuna and Kidney Bean Salad are a common dish in my household. Easy to prepare and healthy too. This version differs from my more common approach because I normally use vinaigrette. This time it was the turn of some mayonnaise to go in the bowl. Add in some minced red chilli for a little bite to the dish and the food is ready to go.


  • 2 185g/6oz Cans Tuna in water
  • 1 410g/14oz Can Red Kidney Beans
  • 1 Medium size Brown onion
  • 6 Tbsp Mayonnaise or Salad Cream
  • ½ tsp Minced Garlic
  • ¼ tsp Crushed Red Chilli (or to taste)
  • Sea Salt
  • Grated Black Peppercorns


  1. Open and drain the can of kidney beans. Put in a sieve or colander and rinse well with cold water. Set aside over a plate or bowl to allow any excess water to drain off.
  2. Peel and chop the onion before placing into a large bowl.
  3. Drain the tuna then add to the onion. Mix to break up the tuna chunks.
  4. Add the kidney beans to the bowl along with the garlic and chilli.
  5. Spoon inthe mayonnaise or salad cream then mix well. Everything should be well-coated.
  6. Cover the bowl and chill in the fridge for an hour or until ready to eat..
  7. Remove from the fridge then stir again to mix the mayo back in with the rest of the mixture. Taste and add in some salt and pepper if needed.
  8. Serve with some cream crackers as I did or you could choose some Rustic Bread. Whichever you choose just eat and enjoy


A shortcut to preparing this salad is to keep a can of tuna and a can of kidney beans in the fridge. That way they are already chilled so the ingredients simply need to be mixed together before serving.

This serves 2 for a fairly generous meal. It can also be used as a side dish when there should be plenty for 4.

For a meal to go, simply store in the fridge overnight along with a wide-neck and unsealed vacuum flask. Before leaving next, simply spoon a serving of salad into the flask then seal. It will stay cool until time to eat


Last updated: 6 May 2014 to clarify some of the instruction.

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