Tuna, Egg & Corn Salad

Prep time: 10 minutes

Cook time: 6 minutes to hard boil an egg

Serves: 1


½ cup corn kernels

1 egg, hard- boiled

½ serve of tinned tuna

2 cups mixed, non- starchy salad vegetables (lettuce, tomato, cucumber, capsicum)

Vinaigrette: 1 tsp olive oil + 1 tsp balsamic vinegar, ¼ tsp minced garlic, salt & pepper (optional)


  1. Mix all ingredients in a bowl. Drizzle over the vinaigrette and serve.

Tip: Make sure lunch is kept in the fridge or at least next to something cool like a frozen tub of yoghurt (afternoon tea) or drink bottle. You may want to keep the vinaigrette separate until you are ready to eat.

Suitable for

FAST startN
Body trimmingY