Tuna Salad with Peas and Olives

Ingredients

• Peas1/2 cup (100 g)
• Corn1/4 unidad (63 g)
• Black Olives4 count (20 g)
• Broccoli1 cup (90 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 and a pinch of salt.

2. 2

   Step 2

   Meanwhile, cut the broccoli into small florets. You can replace with cauliflower.

3. 3

   Step 3

   After 6 minutes, add the peas to the pot. After 3 minutes, add the broccoli.

4. 4

   Step 4

   After 3-4 minutes, all the vegetables should be tender. Remove and drain.

5. 5

   Step 5

   Drain the tuna and place in a bowl.

6. 6

   Step 6

   Add the peas, corn and sliced olives.

7. 7

   Step 7

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

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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