Tuna and Kidney Bean Salad

tuna and kidney bean salad

Grill up some fresh tuna steak for the best taste. No fresh to hand? No worries because the canned version can easily be turned into a tasty tuna and kidney bean salad. Good for a lunch at home or just seal in a box for lunch on the go.

Serves 2-3


  • 1 410g/14oz can red kidney beans
  • 1 185g/6oz can tuna chunks
  • ½ medium onion
  • 5 tablespoons vinaigrette
  • sea salt to taste
  • fresh ground pepper to taste


  1. Prepare a vinaigrette to your taste. The finished result shown has a garlic and mustard dressing. Choose the flavours that best suit your palate. Put into the fridge to chill a little.
  2. Drain the tuna then crumble the chunks into a largish bowl.
  3. Peel and chop the onion then add to the bowl.
  4. Drain the kidney beans then rinse well. Add around ¾ to the bowl then mix well together. Add more of the beans if desired or store in the fridge for later use.
  5. Add the vinaigrette to the mixture and stir well. Season with a little sea salt and black pepper if needed.
  6. Cover and return to the fridge for around 30 minutes. The flavours from the vinaigrette will infuse into the other ingredients this way.
  7. Spoon onto plates and serve.

As prepared here, this makes for a filling lunch that can even be eaten on the go. Serve on a bed of rocket/arugula lettuce surrounded by tomato, cucumber and chunks of crusty bread to turn into a dinner.

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