Egg, Tuna and Potato Salad

Ingredients

• Egg1 count (55 g)
• Olives5 count (25 g)
• Potato1 medium (180 g)
• Green Beans1/2 cup (50 g)
• Tomato1 count (130 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Place the egg in a pot filled with boiling water and boil for 8-10 minutes. Peel and cut into wedges.

2. 2

   Step 2

   Separately, remove the ends of the green beans, peel the potato and cut into chunks.

3. 3

   Step 3

   Place the potato in a pot filled with boiling water and boil for 12 minutes. When 6 minutes are left, add the green beans.

4. 4

   Step 4

   Next, remove, drain and stop cooking with cold water. Set aside.

5. 5

   Step 5

   Drain the tuna and cut the tomato into wedges.

6. 6

   Step 6

   Place the tuna, egg, potato, olives and vegetables in a bowl.

7. 7

   Step 7

   Season with the lemon juice, olive oil, salt and pepper to taste. Optional: Add parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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