Tuna Salad Pasta with Egg and Olives

Ingredients

• Pasta1/2 cup (80 g)
• Egg1 count (55 g)
• Olives6 count (30 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Basil6 count (3 g)
• Oregano1 pinch (1 g)
• Olive Oil1 tablespoon (10 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Boil the pasta in water with a little salt following the time indicated on the package. Once done, remove and drain.

2. 2

   Step 2

   Next, boil the egg for 8-10 minutes, remove and wait for it to cool to peel.

3. 3

   Step 3

   Cut the tomato and cucumber into pieces for the salad.

4. 4

   Step 4

   Place the cooked pasta, shredded tuna, egg, tomato, cucumber and olives.

5. 5

   Step 5

   Season with olive oil, oregano, salt and pepper to taste. If you wish, you can add lemon juice or vinegar.

6. 6

   Step 6

   Serve and add basil.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna Salad Pasta with Egg and Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.