Photo of Tuna & bean salad by WW

Tuna & bean salad

0 - 5
PersonalPoints™ per serving
Total Time
22 min
10 min
12 min
Love your lunchtime with this deliciously simple salad – just the thing to help you stay on track.


Cumin seeds

½ teaspoons, level


¼ clove(s)

Lemon Juice, Fresh

1 tablespoons

Haricot Beans, cooked

200 g, drained and rinsed

Parsley, fresh

1 tablespoons, finely chopped

Egg, whole, raw

2 medium, raw

Green Beans

80 g, trimmed and halved


100 g, cut into chunks


½ individual, roughly torn

Tuna in spring water, drained

1 can(s), medium, drained


  1. Toast the cumin seeds in a dry frying pan for around 1 minute, or until fragrant. Using a pestle and mortar, crush the cumin seeds and the garlic. Add the lemon juice, mix together, then stir the mixture into the haricot beans, along with the parsley. Season and set aside to let the flavours mingle – the longer the better.
  2. Boil the eggs for 7 minutes, adding the green beans to the pan for the final 2 minutes of cooking. Drain and add the green beans to the haricot bean mixture. Cool the eggs under cold running water, then peel and halve them, and set aside.
  3. Toss the beetroot, lettuce and tuna through the beans, then top with the halved eggs and serve.


You could prepare the beans and dressing ahead of time – the longer they stand the better the flavour.