• med fat 3.83g 3.83%
  • low sat fat 0.78g 0.78%
  • low salt 44.27mg 0.04%
  • low sugar 0.80g 0.80%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Place cannellini beans in a bowl and cover with water. Soak overnight.
  2. Boil a pot of water.  Drain the cannellini beans and place into boiling water.
  3. Simmer the beans until cooked but tender (approx. 45 minutes).
  4. Once cooked drain the beans and set aside.
  5. Drain the liquid from the can of tuna. Break the tuna into bite-size chunks.
  6. Cut cherry tomatoes in half.
  7. Remove stalks from baby spinach and wash twice to remove grit. Dry very well.
  8. Cut cucumbers in half lengthways and cut each half in half lengthways again. Cut these strips into 1cm sections.
  9. Combine the beans, tuna, tomatoes, spinach and cucumbers in a mixing bowl and gently toss.
  10. In a small jar combine the mustard, oil and vinegar and shake well.
  11. Pour over the bean salad and mix gently. Serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
338.20g
100.00g
Energy (kJ)
1450.31kJ
428.83kJ
Protein (g)
39.14g
11.57g
Total fat (g)
12.94g
3.83g
- Saturated fat (g)
2.62g
0.78g
- Polyunsaturated fat (g)
2.16g
0.64g
- Monounsaturated fat (g)
7.42g
2.19g
Cholesterol (mg)
66.28mg
19.60mg
Carbohydrate-available (g)
14.18g
4.19g
CarbohydrateSE (g)
14.18g
4.19g
- Sugars (g)
2.72g
0.80g
Water (g)
260.31g
76.97g
Dietary fibre (g)
7.79g
2.30g
Thiamin (mg)
0.21mg
0.06mg
Riboflavin (mg)
0.28mg
0.08mg
Niacin (mg)
10.98mg
3.25mg
Niacin equivalents (mg)
19.83mg
5.86mg
Vitamin C (mg)
23.85mg
7.05mg
Total folate (ug)
79.74ug
23.58ug
Total vitamin A equivalents (ug)
137.26ug
40.58ug
Retinol (ug)
25.00ug
7.39ug
Beta carotene equivalents (ug)
666.57ug
197.09ug
Sodium (mg)
149.74mg
44.27mg
Potassium (mg)
931.74mg
275.50mg
Magnesium (mg)
100.23mg
29.64mg
Calcium (mg)
119.30mg
35.27mg
Phosphorus (mg)
415.29mg
122.79mg
Iron (mg)
4.39mg
1.30mg
Zinc (mg)
2.58mg
0.76mg

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