Tuna, Egg, Tomato and Lettuce Salad

Ingredients

• Egg1 count (55 g)
• Tomato1 count (130 g)
• Lettuce1 cup (35 g)
• White Wine Vinegar1 tablespoon (14 g)
• Olive Oil1 tablespoon (10 ml)
• Mustard1 tablespoon (14 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Boil the egg in a pot for 8-10 minutes. Drain, stop cooking process with cold water, peel and cut into pieces.

2. 2

   Step 2

   Cut the egg into small pieces.

3. 3

   Step 3

   Cut the tomato and lettuce for the salad.

4. 4

   Step 4

   For the dressing, mix the olive oil with the white vinegar, mustard, salt and pepper to taste. If you want, you can add a pinch of stevia or your favorite sweetener.

5. 5

   Step 5

   Mix the vegetables with the egg and the tuna with the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna, Egg, Tomato and Lettuce Salad can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.