Egg and Tuna Salad with Honey Mustard

Ingredients

• Egg1 count (55 g)
• Corn1/2 count (125 g)
• Tomato1 count (130 g)
• Mustard2 tablespoon (28 g)
• Vinegar1 tablespoon (10 g)
• Honey1 tablespoon (20 g)
• Lettuce1 cup (35 g)
• Garlic1/2 clove (2 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For the honey mustard, mix mustard with vinegar, honey, garlic powder, salt and pepper to taste.

2. 2

   Step 2

   Boil the egg in a pot for 8-10 minutes. Drain, stop cooking process with cold water, peel and cut into pieces.

3. 3

   Step 3

   Then boil the corn grains in another pot for 12-15 minutes. Drain.

4. 4

   Step 4

   In the meantime, cut the tomato and lettuce. Add to a bowl with the shredded tuna.

5. 5

   Step 5

   Mix all the ingredients and add the honey mustard on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg and Tuna Salad with Honey Mustard can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.