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.
Tuna Fattoush Salad with Crispy Olive Crumb
Here's our Mindful take on fattoush salad - a popular Lebanese salad. Your salad features tender sustainably caught albacore tuna. Major crunch thanks to panko crumbs, made with protein-rich pea flour. Fresh lettuce, juicy tomatoes and punchy radishes for your greens. Olives add a salty tang. Lashings of lemon for zing.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 30g panko crumb (yellow pea flour)
- 40g pitted green olives
- 1 tsp garlic (dried)
- 2 wild-caught yellow fin tuna steaks (Fish)
- 2 radish
- 1 tsp sumac
- 1 unwaxed lemon
- 1 little gem lettuce
- 25g honey
- 230g chickpeas (Chickpeas, water, salt)
- 110g baby tomatoes
- 1 pepper
- 1 handful of fresh mint
Nutritional Information
Calories: 595
Protein: 47g
Carbs: 32g
Fat: 22g
Ingredients
- 1 unwaxed lemon (use half)
- 2 radish
- 30g panko crumb (use half) (yellow pea flour)
- 1 tsp garlic (dried) (use half)
- 25g honey (use half)
- 1 handful of fresh mint (use half)
- 110g baby tomatoes (use half)
- 1 tsp sumac (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 40g pitted green olives (use half)
- 1 little gem lettuce (use half)
- 1 x 1 wild-caught yellow fin tuna steak (Fish)
- 1 pepper (use half)
Nutritional Information
Calories: 483
Protein: 51g
Carbs: 32g
Fat: 7.6g
Tuna Fattoush Salad with Crispy Olive Crumb
Here's our Mindful take on fattoush salad - a popular Lebanese salad. Your salad features tender sustainably caught albacore tuna. Major crunch thanks to panko crumbs, made with protein-rich pea flour. Fresh lettuce, juicy tomatoes and punchy radishes for your greens. Olives add a salty tang. Lashings of lemon for zing.
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Cooking Instructions
- Roughly chop the olives. Heat a medium frying with 1/2 tbsp oil on medium-high heat. Add the olives and cook for 3-4 mins, until golden. Add the panko and cook for 1 min. Season with sea salt, then remove from the pan and set aside.
- Season the tuna with sea salt and black pepper. Wipe the frying pan clean and reheat with 1/2 tbsp oil on medium-high heat. Add the tuna and cook for 2-3 mins, per side, until cooked through. Remove and leave to rest.
- Trim and roughly chop the lettuce. Halve the tomatoes. Cut the pepper into 2-3cm squares. Thinly slice the radishes. Drain and rinse the chickpeas. Add all to a large mixing bowl.
- Pick the mint leaves from the stalks and roughly chop. Make the dressing, in a small bowl mix together the mint, sumac, garlic, maple syrup, juice from the lemon, 1 tbsp olive oil and a good pinch of sea salt. Drizzle over the salad and toss well.
- Serve the salad in bowls and top with the tuna. Sprinkle over the olive crumb, to taste.
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