Tuna, Potato and Cooked Vegetable Salad with Yogurt Dressing

Ingredients

• Potato1 medium (180 g)
• Green Beans1/2 cup (50 g)
• Peas1/4 cup (50 g)
• Yogurt2 tablespoon (30 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)
• Oregano1/2 tablespoon (2 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Peel and cut the potato into even pieces. Boil for 8-10 minutes or until soft without falling apart. Remove and drain.

2. 2

   Step 2

   Next, cut off the ends of the green beans. Heat water with a pinch of salt in a pot.

3. 3

   Step 3

   Once boiling, add the green beans and let boil for 6 minutes. Remove, drain and set aside.

4. 4

   Step 4

   Drain and shred the tuna.

5. 5

   Step 5

   For the dressing: Mix the plain yogurt with lemon juice, mustard, olive oil and salt and pepper.

6. 6

   Step 6

   Mix the potatoes with the cooked vegetables and tuna in a bowl.

7. 7

   Step 7

   Pour the dressing, sprinkle with oregano and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna, Potato and Cooked Vegetable Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.