Tuna, Potato and Vegetable Salad

Ingredients

• Potato1 medium (180 g)
• Carrot1/2 medium (30 g)
• Peas1/4 cup (50 g)
• Low-Calorie Mayonnaise1.5 tablespoon (21 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Place a pot with water and salt over high heat. While boiling, peel and dice the potato.

2. 2

   Step 2

   Once the water comes to a boil, add the potatoes and cook for 8-10 minutes or until they are soft but not falling apart.

3. 3

   Step 3

   Meanwhile, peel the carrot and dice.

4. 4

   Step 4

   Once there are 6 minutes left, add the peas and carrots to the water.

5. 5

   Step 5

   When they are tender, remove and drain everything together.

6. 6

   Step 6

   Drain and place the tuna in a bowl.

7. 7

   Step 7

   Add the cooked vegetables and the low calorie mayonnaise.

8. 8

   Step 8

   Mix and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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