Tuna, Egg and Bell Pepper Salad

Ingredients

• Egg1 count (55 g)
• Lettuce1 cup (35 g)
• Radish1/2 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)
• Bell Pepper1/2 count (60 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Boil the egg in a pot for 8-10 minutes. Remove, let cool for some minutes, peel and cut.

2. 2

   Step 2

   Drain and shred the tuna on a plate.

3. 3

   Step 3

   Shred the lettuce and dice the bell pepper. You can use yellow or any bell pepper you have.

4. 4

   Step 4

   Slice the radish.

5. 5

   Step 5

   Add the vegetables to the plate and mix.

6. 6

   Step 6

   Season with olive oil and lemon juice.

7. 7

   Step 7

   Add salt and pepper to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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