Tuna, Egg, Olive and Onion Salad

Ingredients

• Egg1 count (55 g)
• Red Onion1/4 count (38 g)
• Olives6 count (30 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 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 water for 8-10 minutes. Remove, drain, let cool and peel.

2. 2

   Step 2

   At the same time, cut the tomato into small pieces and slice the cucumber.

3. 3

   Step 3

   Drain and shred the tuna.

4. 4

   Step 4

   Chop the red onion and cut the egg. Soak the onion in salted water to reduce its bitterness.

5. 5

   Step 5

   In a bowl, put the tuna, egg, red onion, tomato, cucumber and olives.

6. 6

   Step 6

   Season with lemon juice and salt and pepper to taste. Mix and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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