Preeya’s Wilted Silverbeet and Tuna Lunch Box Staple

Serves 2
Time 15 minutes


3 cups silverbeet, stems removed

2 cans of tuna – in olive oil, drain slightly, reserve some of the oil for the mixture

¼ cup Kewpie mayonnaise

1 long stalk of celery, finely diced

½ red onion, finely diced

¼ cup pitted kalamata olives, chopped

¼ cup chopped sundried tomatoes, chopped


Place pot on medium heat, add a teaspoon of olive oil and add silverbeet – stirring frequently until melted down (usually 5 minutes).

Separately prepare the tuna mixture by combining the tuna, mayonnaise, celery, and onion in a bowl. 

 Squeeze fluid out of the silverbeet and place it on a chopping board and just chop it up roughly so it is easy to eat from a lunch box.

Place the silverbeet at the bottom of the lunch container, place 2 generous tablespoons of the tuna mixture on top.

 Scatter with chopped olives and sundried tomatoes.

When it comes to lunchtime at work – remove the container – combine all ingredients and enjoy!