Tuna, Egg, Potato, Tomato and Spinach Salad

Ingredients

• Egg1 count (55 g)
• Potato1/2 medium (90 g)
• Tomato1/2 count (65 g)
• Spinach1 cup (30 g)
• Peas1/4 cup (50 g)
• Olive Oil1 tablespoon (10 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Put the egg in a pot with boiling water and let boil for 8-10 minutes. Once ready, remove, let cool and peel.

2. 2

   Step 2

   Then, peel the potato and cut into wedges. Put in a pot with boiling water and let boil for 10-12 minutes.

3. 3

   Step 3

   Six minutes before removing, add the peas and let boil for the remaining time. Once ready, remove and drain.

4. 4

   Step 4

   Heat half the oil in a pan. Once heated, add the potato and cook each side for 1-2 minutes over medium heat or until brown.

5. 5

   Step 5

   Drain and shred the tuna in a bowl.

6. 6

   Step 6

   Slice the tomato and the egg or cut into wedges.

7. 7

   Step 7

   Put all the ingredients in a bowl and season with the remaining olive oil, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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