Bean, Tuna, Egg and Potato Salad

Ingredients

• Beans3/4 cup (150 g)
• Egg1 count (55 g)
• Potato1 medium (180 g)
• Onion1/4 count (38 g)
• Parsley2 tablespoon (8 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 teaspoon (5 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Place a pot with water over high heat. While boiling, peel and dice the potato.

3. 3

   Step 3

   Once boiling, add the potato and boil for 8-10 minutes.

4. 4

   Step 4

   At the same time, boil the egg in a small pot for 8-10 minutes. Then remove it and wait until it cools down to peel it. Cut in half.

5. 5

   Step 5

   Meanwhile, chop the onion and parsley. If you wish, you can wash the onion in salted water to reduce the bitterness.

6. 6

   Step 6

   Season the beans with lemon juice, onion, parsley and a pinch of salt.

7. 7

   Step 7

   Drain and shred the tuna on a plate.

8. 8

   Step 8

   Serve together with the potato, egg and beans.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean, Tuna, Egg and Potato Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.