Are you looking for something packed with fibre and protein to help you power through your weekly weight loss? Our very own Frank Buchanan has sent us his tuna and potato kimchi salad that helps him hit the numbers on the scales.
Frank Buchanan’s Go-To High-Protein Meal
Some meals just hit all the right notes—delicious, filling, and packed with goodness. For Frank Buchanan, this dish is exactly that. Over time, he fine-tuned the perfect balance of protein, fresh veggies, and bold flavors to create a meal that’s as satisfying as it is nutritious.
Creamy tuna and mayo pair beautifully with the crunch of peppers and onions, while the addition of kimchi brings a tangy, spicy kick that makes this dish stand out. Baby potatoes add just the right amount of substance, keeping it light yet satisfying, and the mix of lettuce and spinach rounds it out with a fresh, nutritious touch.
Extremely Easy and Quick to Make
Not only is it easy to make—just boil, chop, mix, and enjoy—but it’s also great for anyone looking to stay full and energized without feeling weighed down. High in protein and fiber, yet low in calories, it’s perfect for weight loss and overall health. Plus, thanks to the probiotic benefits of kimchi, it’s a gut-friendly choice too! It’ll help you balance the Fibre v Protein in your weight loss journey.
Whether you’re looking for a go-to meal for busy days or just want something wholesome and delicious, Frank’s favorite dish is sure to become one of your staples.
Tuna and Potato Kimchi Salad
Equipment
- 1 Stove Top
- 1 Pan
- 1 Knife
Ingredients
- 5 Baby Potatoes
- 1 Tin Tuna in Spring Water Drained
- 0.5 Red Onion Finely Chopped
- 1 Spring Onion Chopped
- 0.25 Iceberg Lettuce Shredded
- 1 Large Handful of Fresh Baby Spinach Chopped
- 0.5 Yellow Pepper Chopped
- 0.5 Red Pepper Chopped
- 1 Salad Tomoato Diced
- 0.25 Cucumber Chopped
- 4 tbsp Kimchi
- 3 tbsp Hellmann's Lighter than Mayonnaise
- Drizzle of Balsamic Vinegar
- Chili Flakes To Taste
Instructions
- Boil the potatoes until soft (around 10-15 minutes). Drain and let them cool slightly.
- Drain the tuna and break it up into smaller chunks with a fork.
- Chop all the vegetables and spinach and add them to a large mixing bowl.
- Add the kimchi, balsamic vinegar, chilli flakes, and mayonnaise, then mix everything together.
- Gently stir in the potatoes and tuna until well combined.
- Serve and enjoy! I like to put some extra chilli flakes on the top myself
