Tuna with Olives, Egg and Avocado with Tomato

Ingredients

• Avocado1/4 count (60 g)
• Tomato1/2 count (65 g)
• Egg1 count (55 g)
• Black Olives4 count (20 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Pour some oil drops in a pan over medium heat.

2. 2

   Step 2

   Once heated, crack the egg and cook until the white sets, about 3-4 minutes. Remove.

3. 3

   Step 3

   At the same time, peel the avocado and cut into small even pieces. Cut the tomato the same way.

4. 4

   Step 4

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

5. 5

   Step 5

   Then drain the tuna with mixture and chopped olives.

6. 6

   Step 6

   Serve the avocado with tomato, the tuna with olives and the egg on a plate.

7. 7

   Step 7

   Optional: Add some chopped scallion.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna with Olives, Egg and Avocado with Tomato can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.