Tuna, Egg and Olive Salad

Ingredients

• Egg1 count (55 g)
• Black Olives4 count (20 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Carrot1/2 medium (30 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   At the same time, peel and grate the carrot.

3. 3

   Step 3

   Cut the tomato into wedges and the lettuce into strips.

4. 4

   Step 4

   Drain the tuna and put in a bowl or plate with the remaining ingredients.

5. 5

   Step 5

   Add the olives.

6. 6

   Step 6

   Season with olive oil, lemon juice and add salt and pepper to taste.

7. 7

   Step 7

   You can replace the lemon juice with vinegar.

8. 8

   Step 8

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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