Tuna, Egg, Potato and Radish Salad

Ingredients

• Egg1 count (55 g)
• Radish1/2 cup (60 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Green Beans1/2 cup (50 g)
• Black Olives4 count (20 g)
• Potato1 medium (180 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Heat a pot with water and a pinch of salt over high heat.

2. 2

   Step 2

   In the meantime, wash and slice the potato. Remove the ends of the green beans.

3. 3

   Step 3

   Once boiling, add the potato and the green beans after 4 minutes.

4. 4

   Step 4

   After 6 minutes and once soft, remove and drain.

5. 5

   Step 5

   At the same time, boil the egg in a small pot for 8-10 minutes.

6. 6

   Step 6

   Remove, let cool, peel and cut into pieces.

7. 7

   Step 7

   Drain the tuna and shred in a salad bowl.

8. 8

   Step 8

   Add the potato, green beans, olives and egg.

9. 9

   Step 9

   Then slice the radish and tomato. Shred lettuce into thin strips

10. 10

    Step 10

    Add to the salad and season with salt and pepper, olive oil and lemon juice.

11. 11

    Step 11

    Mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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