Tuscan style Tuna Salad

Prep Time: 10 mins Cook Time: 12 mins
Serves: 2



  • 2 free range eggs
  • 225g tinned tuna in spring water, drained
  • 410g can chickpeas , drained
  • 1 small red onion, finely sliced
  • 1 small, ripe avocado, sliced
  • 20g capers (1 large tbsp)
  • 2 tbsp chopped fresh coriander
  • 2 tbsp lemon juice
  • 2 tbsp white wine vinegar
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
  • 100g bag rocket
  • 4 pieces of GG Crispbread to add as a topping (optional)


  1. Hard boil two eggs for 10-12 minutes, then cool them in cold water.
  2. Put the tuna into a large bowl and break into flakes with a fork. Add the chickpeas, onion, avocado, capers and coriander.
  3. Put the lemon juice, vinegar and olive oil into a small bowl. Season and whisk together.
  4. Pour the dressing into the tuna salad, add the rocket and lightly toss everything together.
  5. Serve topped with quartered hard boiled eggs. With a handful of broken GG crispbreads (if using) for added fibre and crunchy texture!
Tip: This meal contains vitamin D; it is recommended that we achieve an intake of 10mcg a day. It is involved in the maintenance of bone and muscle function. Tuna is also a lean source of protein, which is great if you are watching your weight.

Macronutrients Breakdown

  • Carbs: 43.5g
  • Protein: 55.5g
  • Fat: 26.5g


  • Calcium: 262mg
  • Vitamins D: 3.05mcg
  • B12: 5.35mcg
  • Kcal per serving: 645Kcal pp


Scrambled Egg with Avocado Pesto and Cherry Tomatoes

Total Time: 20 mins

Crunchy Kale Crisps

Total Time: 10 mins

Protein Egg wraps

Total Time: 10 mins

Cacao Layered Overnight Oats

Total Time: Overnight + 5 mins prep