Tuna Salad with Olives and Corn

Ingredients

• Corn1/2 unidad (125 g)
• Spinach1 cup (30 g)
• Olives4 count (20 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)
• 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

   Meanwhile, drain the tuna and place in a salad bowl with the spinach leaves.

3. 3

   Step 3

   Slice the olives and add.

4. 4

   Step 4

   Once the corn is ready, add to the salad.

5. 5

   Step 5

   Season with olive oil and lemon juice.

6. 6

   Step 6

   Salt and pepper to taste, mix and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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