Recipe · Lunch box · Gluten-free

Tuna, egg and green bean mini salad

Name: Tuna, egg and green bean mini salad
Yield: 1
Ingredients: 1 medium egg; A handful (60g) green beans, trimmed; ½ tin tuna in spring water, drained (about 55g); A few cherry tomatoes, halved; 1 tsp olive oil and a squeeze of lemon; Black pepper

A small niçoise-style salad that packs well for lunch. Half a tin of tuna and one egg go a long way.

Proteinabout 20g per serving

Serves1

Time12 mins

Halved boiled eggs on tuna and green beans in a bowl

Photo: Alesia Kozik / Pexels

Ingredients

1 medium egg
A handful (60g) green beans, trimmed
½ tin tuna in spring water, drained (about 55g)
A few cherry tomatoes, halved
1 tsp olive oil and a squeeze of lemon
Black pepper

Method

Boil the egg for 8 minutes, adding the green beans for the last 3 minutes. Cool both in cold water.
Peel and halve the egg.
Arrange the beans, tuna, tomatoes and egg in a small bowl or box. Dress with oil, lemon and pepper.

Tip: Keep the dressing in a separate small pot if you're packing it for later, and keep it chilled.

Protein figure is approximate, worked out from typical UK label values; brands vary, so check your packs. Protein contributes to the maintenance of muscle mass.

Handy kit

Small bento snack box compartments. Amazon link coming soon

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