Tuna, egg and crunchy vegetable bowl

Ingredients

• 1 can of tuna in water (approx. 120 g)
• 2 eggs
• ½ cucumber, thinly sliced
• ½ carrot, grated
• ½ cup red cabbage, shredded
• 1 teaspoon olive oil (5 ml)
• Juice of ½ lemon
• Salt and pepper to taste

Instructions

1. Boil the eggs for 9–10 minutes. Let them cool, peel and cut into halves or slices.
2. In a bowl, add the drained tuna, the eggs, the cucumber, the carrot and the cabbage.
3. Season with olive oil, lemon juice, salt and pepper. Toss gently and serve.

Nutritional Summary

• Protein: 30 g
• Fat: 20 g
• Carbohydrates: 6 g