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 'Mayo' Salad with Chickpeas & Dill
It's a not-so-classic take on tuna mayonnaise. Flavour Sustainably caught albacore tuna with almond yoghurt, fresh-cut dill, and plenty of zingy chopped onions and gherkins. Crunchy cucumbers and lettuce form the green base. Full-of-fibre chickpeas to add even more protein.
Ready in 20
High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 cucumber
- 120g celery (Celery)
- 1 handful of fresh dill
- 1 onion
- 1 unwaxed lemon
- 2 little gem lettuce
- 20g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 160g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 480g chickpeas (drained) (Chickpeas, Water, Salt)
- 200g baby tomatoes
- 4 wild-caught albacore tuna steak (Fish)
Nutritional Information
Calories: 506
Protein: 48g
Carbs: 33g
Fat: 21g
Tuna 'Mayo' Salad with Chickpeas & Dill
It's a not-so-classic take on tuna mayonnaise. Flavour Sustainably caught albacore tuna with almond yoghurt, fresh-cut dill, and plenty of zingy chopped onions and gherkins. Crunchy cucumbers and lettuce form the green base. Full-of-fibre chickpeas to add even more protein.
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Cooking Instructions
- Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the tuna, season with sea salt and black pepper, and cook for 2-3 mins, per side, until cooked through. Set aside.
- Make the tuna 'mayo'; finely dice the celery, onion and gherkin. Finely chop the dill. Zest the lemon. Add everything to a mixing bowl with the yoghurt and a squeeze of lemon juice. Season generously with sea salt and black pepper. Roughly shred the cooked tuna into the bowl. Toss everything together.
- Drain and rinse the chickpeas. Quarter the cucumber lengthways, then thinly slice. Trim and roughly slice the lettuce. Reheat the tuna pan to medium heat. Add the chickpeas and whole tomatoes and cook for 2-3 mins, until warmed through. Remove from the heat.
- Add the lettuce, cucumber, 2 tbsp olive oil and a squeeze of lemon juice (to taste) to the pan. Season generously with sea salt and black pepper and mix.
- Transfer the lettuce mixture to serving plates and top with the tuna 'mayo'.
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