(at time of publication)
- 2 eggs
- 200g green beans
- 3 cups torn cos or iceberg lettuce
- 12 black olives
- ¼ cup your favourite brand mayonnaise (we used Kato classic mayo)
- juice of 1 lemon
- 2 medium potatoes
- 185g can tuna in spring water
1 Combine the lemon juice and mayonnaise in a cup and stir together. Set aside.
2 Bring a pot of water to the boil and add the eggs. Boil approxiamately 5 minutes, until soft-boiled. Remove from the pot and cool under running water.
3 At the same time as the eggs are cooking, in another pot, boil the potatoes until cooked through. One minute before the potatoes are done, add the beans to the pot. Drain and set aside until they’re cool enough to handle, then slice the potatoes into quarters. Peel and halve the eggs.
4 Divide the lettuce between 2 plates. Arrange the egg, potato, green beans, olives and tuna on top. Dress with the lemony mayo.
Tuna in spring water is the lowest fat option and great for dishes like melts or salads. Just drain off the water and fork out the tuna.
Nutrition Info (per serve)
Total fat 18.9g
–Saturated fat 3.8g
Dietary fibre 7.1g
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