• katieswain1

Tuna & Egg Salad

Tinned tuna and sweetcorn are a pairing made in heaven (and they are usually readily available in our store cupboards!) Why not use them to create this delicious salad? Adding egg and potatoes make it super filling!


Makes approximately 2 servings

Preparation time is approximately 10 minutes

Cooking time is approximately 0 minutes




Ingredients

Tin of tuna

Tin of sweetcorn

Pitted olives

Salad leaves

Cucumber

4 – 6 cooked new potatoes

2 – 3 eggs

3 tablespoons of mayonnaise (dairy free if necessary)

Olive oil

Half a lemon (optional)

Salt and pepper to taste


How to make Tuna and Egg Salad


1. Boil the eggs for approximately 6 minutes, cool and remove shells. Cut into halves or quarters

2. Mix the tuna, sweetcorn & mayonnaise in a bowl

3. Chop the salad leaves and the cucumber

4. Add the olives and the tuna mix to the salad

HINTS & TIPS


Present it as a smiley face to encourage the kids to try!


Add some spring onion or some grated carrot? The grated carrot would make great ‘hair’!


Sprinkle with chilli flakes for some warmth?


Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.


Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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