Tuna, Egg and Parmesan Salad

Ingredients

• Egg2 count (110 g)
• Tomato1 count (130 g)
• Parmesan Cheese2 tablespoon (10 g)
• Olive Oil1/2 tablespoon (5 ml)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Then drain the tuna and put on a plate.

3. 3

   Step 3

   Cut the tomato into pieces and add.

4. 4

   Step 4

   If you want, you can add arugula or any green leaf like spinach, lettuce, etc.

5. 5

   Step 5

   Add the cooked egg and sprinkle with grated Parmesan cheese.

6. 6

   Step 6

   Season with olive oil, salt and pepper to taste and serve. Optional: Add lemon juice or vinegar.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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