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.

Tuna & Egg Salad

Tinned tuna and sweetcorn are a pairing made in heaven and make a great salad topping!