Tuna, Egg and Tomato Salad

Ingredients

• Egg1 count (55 g)
• Tomato1/2 count (65 g)
• Red Onion1/4 count (38 g)
• Olive Oil1/2 tablespoon (5 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Boil the egg for 8-10 minutes in a small pot. Remove, drain and peel.

2. 2

   Step 2

   If you want, you can use quail egg. Four quail eggs are equivalent to one common egg.

3. 3

   Step 3

   In the meantime, drain the tuna and put in a plate.

4. 4

   Step 4

   Cut the tomato into pieces and add.

5. 5

   Step 5

   Cut the red onion into strips and add. If you want, you can soak it in salted water to reduce its bitterness.

6. 6

   Step 6

   Add the egg wedges.

7. 7

   Step 7

   Season with olive oil and salt and pepper to taste. If you want, sprinkle with a pinch of sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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