Ingredients
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1 hard-boiled egg, peeled
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½ cup edamame in shell, cooked
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1 ½ tablespoons oil-cured black olives
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¼ cup low-salt canned tuna in water (1/2 can), drained
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2 (1/4 inch thick) slices baguette
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4 cherry tomatoes
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Lemon wedge
Directions
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Arrange egg, edamame, olives, tuna, baguette slices, cherry tomatoes and lemon wedge in a 4-cup divided sealable container. (If desired, the olives and tuna can be kept separate by placing them in a silicone baking cup before arranging). Keep refrigerated until ready to eat.
