Crunchy Tuna and Potato Salad

Ingredients

• Potato1 medium (180 g)
• Tomato1/2 count (65 g)
• Celery1 stalk (40 g)
• Egg1 count (55 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1 can (120 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Peel and slice the potato (not so thickly.) Then put in a pot with boiling water and boil for 8-10 minutes.

2. 2

   Step 2

   Then wash the egg and put in another pot with boiling water. Boil for 8-10 minutes.

3. 3

   Step 3

   At the same time, cut the bell pepper into strips, finely slice the celery and cut the tomato into wedges.

4. 4

   Step 4

   Drain and shred the tuna.

5. 5

   Step 5

   Once the potatoes and egg are ready, remove and drain. Put both ingredients under cold water to stop cooking process and peel the egg.

6. 6

   Step 6

   Serve the potatoes with the tuna, vegetables and egg on a plate. Season with oil, lemon juice, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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