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Butterbean kumara and tuna salad

Butter bean, kumara and tuna salad Serves 4


1 medium kumara

1 tsp oil

¼ cucumber, diced

2 small tomatoes, diced

185g can tuna in spring water, drained

½ small red onion, sliced

¼ cup reduced fat, unsweetened yoghurt

2 Tbsp chopped parsley

Juice of ½ a lemon

1 Tbsp olive oil

1 tsp cracked pepper

1 can butter beans, drained and rinsed


  1. Heat oven to 220°C
  2. Wash the kumara thoroughly and cut into 2cm cubes
  3. Coat kumara in oil and spread out on a roasting dish
  4. Roast kumara for approximately 25 minutes until soft through and golden brown, turning once. Allow to cool
  5. Gently mix together all ingredients in a large bowl

This meal can be found in the Full o’ Beans cook book put out by The Heart Foundation in conjunction with the New Zealand Federation of Family Budgeting Services. You can download a copy here: