Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Two shelf staples that make a filling lunch.
no cooking
Equipment: None - no cooking
Measures and names
Ingredients
- 1 tuna pot or small tin of tuna
- 1 pack of ready-boiled eggs (usually 2)
- 1 small bag of salad leaves or a salad pot
- 1 pack of cherry tomatoes or a cucumber
Optional extras
- Small pot of olives or a few nuts
Method
- Open the tuna pot — these come ready-dressed and need no fork-and-plate.
- Peel the boiled eggs and eat alongside.
- Add the salad and tomatoes for low-carb vegetables.
- Leave behind any sugary dressing sachets or bread that comes with it. Taste before adding salt — the olives already season the dish.
Swaps and tips
Ready-boiled eggs are sold in most convenience stores near the snacks or meal-deal fridge. A tin of tuna is the cheaper option if there’s a tin aisle.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 5 g | 2 g | 16 g | 300 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
