Potato, Tomato, Egg, Tuna and Bell Pepper Salad

Ingredients

• Potato1 medium (180 g)
• Egg1 count (55 g)
• Tomato1/2 count (65 g)
• Parsley1 tablespoon (4 g)
• Olive Oil1/2 tablespoon (5 ml)
• Garlic1/2 clove (2 g)
• Canned Tuna in Water1/2 can (60 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Wash, peel and dice the potato.

2. 2

   Step 2

   Boil water with a little salt and add the potato once boiling. Add also the egg, previously washed.

3. 3

   Step 3

   Cook the potatoes for approximately 8-10 minutes and remove before they are too soft. Drain well.

4. 4

   Step 4

   Once done, remove and stop cooking with cold water. Peel and cut into pieces.

5. 5

   Step 5

   While the potato and egg are cooking, cut the tomato and bell pepper into small pieces. Set aside.

6. 6

   Step 6

   In a bowl, place the potato, egg, tomato and bell pepper.

7. 7

   Step 7

   To make the dressing, finely chop the garlic and parsley. Mix with the olive oil, salt and pepper to taste.

8. 8

   Step 8

   Pour the dressing over the salad and add the drained tuna.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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