Summer Pudding

Ingredients

• Olives3 count (15 g)
• Egg1 count (55 g)
• Milk1/4 cup (60 ml)
• Unflavored Gelatin1/4 serving (5 g)
• Pasta1/2 cup (80 g)
• Tomato Sauce2 tablespoon (28 g)
• Bell Pepper1/2 count (60 g)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

   Note that this recipe requires 3 hours of refrigeration. Also, you can use the pasta you prefer.

2. 2

   Step 2

   Boil the egg for 10 minutes. Remove, drain, peel and chop.

3. 3

   Step 3

   Boil the pasta in salted water following the instructions on the package. Remove, drain and set aside.

4. 4

   Step 4

   Meanwhile, chop the olives and the bell pepper.

5. 5

   Step 5

   Mix the tuna, olives, bell pepper and hard-boiled egg.

6. 6

   Step 6

   Mix the gelatin and hot water (half the amount of milk). Add milk and pour over the previous mixture.

7. 7

   Step 7

   Add the pasta. Mix and season with salt and pepper to taste.

8. 8

   Step 8

   Pour the mixture into a container and refrigerate for 3 hours before serving.

9. 9

   Step 9

   Serve with tomato sauce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Summer Pudding can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.