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.
' Lighten up' use 1/2 the amount of mayonnaise or a low fat option
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.