Tuna and Egg Salad

Ingredients

• Egg1 count (55 g)
• Lettuce1 cup (35 g)
• Tomato1/2 count (65 g)
• Olive Oil1 tablespoon (10 ml)
• Onion1/4 count (38 g)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1 can (120 g)
• Bell Pepper1/3 count (40 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Drain and shred the tuna.

3. 3

   Step 3

   Cut the lettuce and tomato. Chop the onion with the bell pepper.

4. 4

   Step 4

   Mix the onion with the bell pepper and tuna. Season with olive oil, lemon juice, salt and pepper to taste.

5. 5

   Step 5

   Serve on the lettuce with the egg and tomato.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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