Tuna, Radish, Carrot and Potato Salad

Ingredients

• Potato1/2 medium (90 g)
• Radish1/2 cup (60 g)
• Carrot1/2 medium (30 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Heat water in a pot over high heat. In the meantime, peel and dice the potato.

2. 2

   Step 2

   Once boiling, add the potato. Let boil for 8-10 minutes until soft. Drain.

3. 3

   Step 3

   In the meantime, peel and grate the carrot. Then slice the radish.

4. 4

   Step 4

   Shred the tuna on a plate or bowl. Mix with the carrot, radish and potato.

5. 5

   Step 5

   Season with olive oil, lemon juice and add salt and pepper to taste.

6. 6

   Step 6

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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