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Tuna, Beans and Onions in a Pita - Salt & Lavender
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Tuna and Bean Salad

This classic tuna and bean salad is fast, easy, and delicious. It's the perfect protein-packed lunch and tastes especially good stuffed in a pita!
Course Salad
Cuisine Italian
Keyword tuna and bean salad
Prep Time 7 minutes
Total Time 7 minutes
Servings 2
Calories 359kcal

Ingredients

  • 1 can tuna (I prefer olive oil packed varieties... tastes much better!)
  • 1 (14 fluid ounce) can red kidney beans mostly drained (I leave a little of the liquid in so it's not too dry)
  • 1/4 small onion chopped
  • 1 teaspoon olive oil (optional)
  • Salt and pepper to taste
  • Optional: Serve with pita bread

Instructions

  • Put all ingredients into a bowl. Mix gently.
  • Cut pita in half and fill each half with the mixture. 
  • The tuna and bean salad will keep in the fridge for a couple of days if you don't want to eat it all right away.

Notes

  • I used a 85g/3 oz. can of tuna. Feel free to use a larger can! This is very much a dish where you can adjust ingredients to taste.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 359kcal | Carbohydrates: 47g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 155mg | Potassium: 908mg | Fiber: 15g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 6mg