Tuna, Egg, Tomato and Cucumber Salad

Ingredients

• Egg1 count (55 g)
• Tomato1/2 count (65 g)
• Red Onion4 ring (20 g)
• Cucumber1/2 cup (60 g)
• Lettuce1 cup (35 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• 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

   In the meantime, drain the tuna and place on a plate.

3. 3

   Step 3

   Cut the tomato into wedges and finely slice the cucumber.

4. 4

   Step 4

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

5. 5

   Step 5

   Add the eggs cut into quarters and the lettuce leaves.

6. 6

   Step 6

   Season with olive oil and lemon juice. Add salt and pepper and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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