Photo of Tuna, red onion & butter bean salad by WW

Tuna, red onion & butter bean salad

Points® value
Total Time
25 min
15 min
10 min


Red onion

1 medium, thinly sliced


1 zest(s) of 1, grated

Lemon Juice, Fresh

2 tablespoon(s)

Caster Sugar

1 teaspoon(s)


1 teaspoon(s), fine sea salt

Calorie controlled cooking spray

4 spray(s)


2 clove(s), thinly sliced

Chilli flakes

½ teaspoon(s), level

Coriander, Dried

½ teaspoon(s), level, ground

Butter Beans, cooked

1 can(s), large, drained, drained and rinsed

Parsley, fresh

2 tablespoon(s), finely chopped

Tuna in brine, drained

2 can(s), medium, drained, and flaked


30 g


  1. In a medium non-metallic bowl, combine the onion, half of the lemon juice, the caster sugar and salt and set aside for 20 minutes to pickle. When it’s bright pink in colour, drain and set aside.
  2. Put a large nonstick frying pan over a medium heat and mist with cooking spray. Add the garlic and cook for 2 minutes until fragrant, then add the chilli flakes and ground coriander and cook for a further 1 minute. Add the butter beans and 50ml water and simmer for 10 minutes, stirring occasionally. Lightly crush the butter beans using the back of a wooden spoon, then stir through half of the parsley. Season to taste. Stir through the remaining lemon juice and the lemon zest. Set aside to cool slightly.
  3. In a large bowl, toss together the onion pickle, butter bean mixture, tuna, rocket and remaining parsley, then serve warm or cold.