Tuna Pate with Cucumber and Carrot

Ingredients

• Carrot1/2 medium (30 g)
• Cucumber1/2 cup (60 g)
• Egg1 count (55 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)
• Mustard1 teaspoon (5 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes. Remove, let cool for a few minutes, peel and cut in half.

2. 2

   Step 2

   Place the boiled egg in a blender along with the lemon juice, mustard, oil and a pinch of salt.

3. 3

   Step 3

   Blend until creamy. Add some water if required.

4. 4

   Step 4

   You can also use a hand blender.

5. 5

   Step 5

   Peel the carrot and grate or cut into sticks. Separately, cut the cucumber into small pieces.

6. 6

   Step 6

   Drain the tuna and mix with the homemade mayonnaise and cucumber.

7. 7

   Step 7

   In a bowl, place the carrot together with the tuna pate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna Pate with Cucumber and Carrot can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.