Tuna, haloumi & bean salad

Tuna, haloumi & bean salad

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  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Pan-fried haloumi is the perfect match for juicy olives and omega-3 rich tuna.

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Nutrition information, Main recipes


  • 420g can butter beans, rinsed, drained
  • 185g can tuna chunks in spring water, drained, coarsely broken
  • 120g pkt Garden Salad mix
  • 80g (1/2 cup) pitted kalamata olives
  • 2 tomatoes, cut into wedges
  • 1 Lebanese cucumber, trimmed, thinly sliced
  • 1/2 red capsicum, seeded, coarsely chopped
  • 1/2 small red onion, thinly sliced
  • 60ml (1/4 cup) bought French dressing (see note)
  • Olive oil spray
  • 120g haloumi, cut into small pieces


  • Step 1
    Combine the beans, tuna, salad mix, olives, tomato, cucumber, capsicum and onion in a large bowl. Add the dressing and toss to coat.
  • Step 2
    Spray a large non-stick frying pan lightly with oil. Heat over medium heat. Cook the haloumi, turning, for 1-2 minutes or until golden.
  • Step 3
    Divide the salad among serving plates and top with the haloumi.


  • 1365 kj


  • 15g

    Fat Total

  • 4.5g

    Saturated Fat

  • 3g


  • 24g


  • 18g

    Carbs (total)

All nutrition values are per serve


Use a gluten-free dressing to make this gluten free.

Storage tip: Store uncooked haloumi, covered with water, in an airtight container for up to 2 weeks.

With a twist: Italian tuna salad: Replace the haloumi with cherry bocconcini. Omit step 1. Replace the French dressing with balsamic dressing.

Lamb and haloumi salad: Omit the tuna. Cook 2 lamb eye of loin (backstraps) in a frying pan over medium-high heat for 3 minutes each side. Thinly slice. Serve with the salad.

  • Author: Kim Meredith
  • Image credit: Steve Brown
  • Publication: Australian Good Taste

Source: taste.com.au


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