Chilli tuna and borlotti bean salad

Chilli tuna and borlotti bean salad

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  • 0:10 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Generous pieces of fried haloumi makes this low-fat tuna salad taste sensational.

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Nutrition information, Fish recipes


  • 125g haloumi*, sliced
  • 2 tablespoons olive oil
  • 400g canned borlotti beans, rinsed, drained
  • 100g grape tomatoes or cherry tomatoes, halved
  • 2 1/2 cups firmly packed baby spinach leaves
  • 1/2 cup basil leaves, torn if large
  • 1 tablespoon red wine vinegar
  • 2 x 185g cans tuna with chilli, well-drained


  • Step 1
    Blot haloumi dry with paper towel. Heat 1 tablespoon of oil in a frypan over high heat. When very hot, fry the haloumi for 1 minute each side or until browned lightly.
  • Step 2
    Combine the beans, tomatoes, spinach and basil in a bowl. Break the fried haloumi into pieces and add to the bowl. Add the vinegar and remaining oil, then toss to combine. Lightly break up the drained tuna and scatter over the salad.

  • Low carb
  • Low fat
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1690 kj


  • 24g

    Fat Total

  • 6g

    Saturated Fat

  • 5g


  • 28g


  • 43mg


  • 1384.71mg


  • 5g

    Carbs (sugar)

  • 18g

    Carbs (total)

All nutrition values are per serve


* Haloumi is available from delis and selected supermarkets.

  • Author: Nancy Duran
  • Image credit: Petrina Tinslay
  • Publication:


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