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Tuna and Potato Kimchi Salad

Roughly 450 calories per serving
Protein: ~19.6g • Carbohydrates: ~28.9g • Fats: ~2.1g • Fibre: ~6.2g
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Prep Time 15 days
Cook Time 20 days
Course Main Course
Servings 2

Equipment

  • 1 Stove Top
  • 1 Pan
  • 1 Knife

Ingredients
  

  • 5 Baby Potatoes
  • 1 Tin Tuna in Spring Water Drained
  • 0.5 Red Onion Finely Chopped
  • 1 Spring Onion Chopped
  • 0.25 Iceberg Lettuce Shredded
  • 1 Large Handful of Fresh Baby Spinach Chopped
  • 0.5 Yellow Pepper Chopped
  • 0.5 Red Pepper Chopped
  • 1 Salad Tomoato Diced
  • 0.25 Cucumber Chopped
  • 4 tbsp Kimchi
  • 3 tbsp Hellmann's Lighter than Mayonnaise
  • Drizzle of Balsamic Vinegar
  • Chili Flakes To Taste

Instructions
 

  • Boil the potatoes until soft (around 10-15 minutes). Drain and let them cool slightly.
  • Drain the tuna and break it up into smaller chunks with a fork.
  • Chop all the vegetables and spinach and add them to a large mixing bowl.
  • Add the kimchi, balsamic vinegar, chilli flakes, and mayonnaise, then mix everything together.
  • Gently stir in the potatoes and tuna until well combined.
  • Serve and enjoy! I like to put some extra chilli flakes on the top myself

Notes

Sometimes I like to swap out the tuna for chicken cooked in the air fryer, makes it feel like a whole different meal! For less carbs, I’d swap out a couple of potatoes for more leafy greats or have a smaller portion overall with a boiled egg on the side for added protein.