Mark Hopkins and David Watchorn of Elwell Watchorn & Saxton LLP were appointed Joint Administrators of Rosemary Conley Food & Fitness Ltd on 3rd of Feb 2014. The Joint Administrators manage the affairs, business and property of the company as agents and act without personal liability.

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Barbecue tuna vegetable salad

Barbecue tuna vegetable salad

Serves 4

Per serving
64 calories, 0.9g fat
Preparation time 10 minutes

This recipe appeared in the Rosemary Conley Diet & Fitness magazine.
Click here for details of the latest issue.


  • 1 small red onion, finely diced
  • 1 tbsp extra-light mayonnaise
  • 1 tbsp Nandos Peri-Peri BBQ Sauce
  • 1 x 130g can tuna in brine
  • 50g frozen sweetcorn, defrostedr
  • 1 red pepper, deseeded and diced
  • salt and freshly ground black pepper
  • salad leaves to serve for the garnish
  • 1 large tomato, cut into wedges
  • 1 lime, cut into wedges
  • 1 tbsp fresh chives

Cooking Instructions

  1. In a small bowl, mix together the red onion, mayonnaise and barbecue sauce. Add the tuna, sweetcorn and red pepper, season with salt and black pepper and mix well.
  2. Arrange the salad leaves on 4 serving plates and spoon the tuna mix into the centre. Decorate with the tomato wedges and wedges of lime and sprinkle over the fresh chives.
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