Tuna Salad

NUTRITION INFO (1 SERVING)

KCAL FATg S/FATg CARBg SUGg FIBg PROTg SALTg
190 4.8 1.4 19.4 2.6 2.9 16.8 0.48

INGREDIENTS INFO (SERVES 2)

  • 241.0g Baby Potatoes, In Skins, Boiled or Steamed
  • [2x] Medium (46g) Hard Boiled Eggs
  • Drained Product Per Can (56g) John West Tuna Chunks in Brine 3 x 80g
  • 3 Cherry tomatoes (45g) Cherry Tomatoes, Fresh
  • Shallot, as sold (20g) Aldi Nature’s Pick Echalion Shallots 400g
  • Handful (35g) Mixed Leaf Salad, No Dressing

METHOD

  1. Cook the potatoes in the microwave for five minutes, then let cool and slice, pop onto a pan with spray oil and fry on both sides,
  2. Meanwhile pop the eggs in a pot of cold water, bring to the boil and simmer for 7-9 minutes. Then place the eggs into cold water till cool, peel and slice into quarters. Dice the shallots and quarter the tomatoes.
  3. Open the tin of tuna and drain,
  4. Place the lettuce on a plate, layer the potatoes, then the tomatoes, then the eggs, put the tuna in the center and then scatter the shallots over the top, enjoy.
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