The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Ortiz Bonito White Bean & Almond Salad
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Prep in 10
High protein
New
8 plants
Low sat fat
Serving size
Ingredients
- 1 pepper
- 1 egg (Eggs)
- 300g baby potatoes
- 1 handful of fresh flat-leaf parsley
- 20g whole almonds (Nuts)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 140g sardines in olive oil (Fish) (Sardines in Olive Oil, 140g, 3-4 fillets)
- 110g baby tomatoes
- 1 tbsp red wine vinegar
- 700g perello judion butter beans (Sulphites) (Butter beans (sulphites), water, salt)
- 40g mixed salad leaves
- 1 onion
Nutritional Information
Calories: 696
Protein: 46g
Carbs: 68g
Fat: 22g
Ingredients
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 1 handful of fresh flat-leaf parsley (use half)
- 110g baby tomatoes (use half)
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 700g perello judion butter beans (use half) (Sulphites) (Butter beans (sulphites), water, salt)
- 1 onion (use half)
- 20g whole almonds (use half) (Nuts)
- 140g sardines in olive oil (use half) (Fish) (Sardines in Olive Oil, 140g, 3-4 fillets)
- 1 pepper (use half)
- 1 egg (use half) (Eggs)
- 300g baby potatoes (use half)
- 1 tbsp red wine vinegar (use half)
- 40g mixed salad leaves (use half)
Nutritional Information
Calories: 696
Protein: 46g
Carbs: 68g
Fat: 22g
Ortiz Bonito White Bean & Almond Salad
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a small saucepan filled with water to a boil
- Pull out a large and small mixing bowl
Get the potatoes on
- Carefully open the tinned tuna. Drain the oil into a small mixing bowl and reserve for later.
- Halve the potatoes (or quarter any large ones).
- Place on the lined baking tray, drizzle with half of the tuna oil oil and coat int the paprika and oregano spice mix. Season with sea salt. Roast for 20-25 mins
Cook the egg
- Carefully lower the egg into the pan using a spoon.
- Boil for 7 mins then remove with a slotted spoon and run under cold water.
- Carefully peel and slice in half.
Meanwhile, prep the veg and make the dresssing
- Finely slice the onion. Halve the tomatoes and olives. Finely chop the parsley. Drain the cannelloni beans. Thinly slice the pepper.
- In a large mixing bowl, combine the red wine vinegar, remaining tuna oil and salt and pepper.
Assemble the salad
- In the large mixing bowl with the dressing. Add the prepped veg, parsley, beans, salad leaves, roasted potatoes and tuna. Mix well and season with salt and pepper.
- Roughly chop the almonds
Plate up
- Serve the salad into bowls and top with the eggs and chopped almonds
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