Tuna, Potato, Egg and Olive Salad

Ingredients

• Potato1 medium (180 g)
• Egg1 count (55 g)
• Olives10 count (50 g)
• Olive Oil1/2 tablespoon (5 ml)
• Scallion3 tablespoon (15 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Peel and cut the potato into pieces. Then put in a pot with boiling water and boil for 8-10 minutes.

2. 2

   Step 2

   Then wash the egg and put in another pot with boiling water. Boil for 8-10 minutes.

3. 3

   Step 3

   Next, remove from the pot, drain, stop cooking process with cold water and peel.

4. 4

   Step 4

   At the same time, chop the scallion and drain the tuna.

5. 5

   Step 5

   Once the potatoes are ready, remove, drain and put in a bowl.

6. 6

   Step 6

   Add the shredded tuna, sliced egg, olives and scallion.

7. 7

   Step 7

   Season with oil and, if you want, vinegar or lemon juice. Mix well and season to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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