Tuna Salad with Carrots, Olives and Corn

Ingredients

• Corn1/2 unidad (125 g)
• Olives4 count (20 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Carrot1/2 medium (30 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot with boiling water. Boil for 12 minutes, remove and drain.

2. 2

   Step 2

   In the meantime, cut the tomato and cucumber into pieces.

3. 3

   Step 3

   Grate the carrot and place in a salad bowl with the tomato and cucumber.

4. 4

   Step 4

   Drain the tuna and add it together with the sliced olives.

5. 5

   Step 5

   When the corn is ready, add to the salad.

6. 6

   Step 6

   Season with olive oil and lemon juice.

7. 7

   Step 7

   Salt and pepper to taste, mix and serve.

8. 8

   Step 8

   Add some red cabbage if desired.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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