Sirena Tuna and Egg Salad Cup

Gone are the days of the standard egg salad. Change things up with our tuna twist.

Ingredients

95 g Sirena Tuna Chunky Tomato & Basil

1 free-range egg, cooked and quartered

⅓ cup celery, finely diced

⅓ cup capsicum, finely diced

2 tbsp parsley, finely chopped

4 x kalamata olives, halved

1 x baby cos leaves, separated and washed

Lemon juice to taste, optional

Bring a small pot of water to the boil. Gently submerge your egg andtime for 7 minutes. Once done, drain and fill the pot with cold water to stop the egg from overcooking.
In the meantime, incorporate all ingredients into a bowl and mix to combine.
Fill a few lettuce cups with the mixture and top with quarters of egg.Enjoy.