Tuna, Egg and Lettuce Salad

Ingredients

• Egg1 count (55 g)
• Lettuce2 cup (70 g)
• Olive Oil1 tablespoon (10 ml)
• Vinegar1 tablespoon (10 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Put the egg in a pot with boiling water and let boil for 8-10 minutes. Once ready, remove, let cool and peel.

2. 2

   Step 2

   Drain and shred the tuna in a bowl.

3. 3

   Step 3

   Wash the lettuce, cut into strips and put in a bowl.

4. 4

   Step 4

   For the dressing, mix the olive oil with the vinegar and add salt and pepper to taste. If you want, add a pinch of oregano.

5. 5

   Step 5

   Pour the dressing to the bowl, mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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