Egg and Tuna Salad
Nutrition per serving
| Calories | 353 kcal |
| Protein | 42.8 g |
| Carbs | 16.4 g |
| Fats | 12.7 g |
| Saturated Fat | 3.8 g |
| Monounsaturated Fat | 4.3 g |
| Polyunsaturated Fat | 3.3 g |
| Sugars | 9.2 g |
| Fiber | 4 g |
| Sodium | 602 mg |
Ingredients
| Egg(s) | |
| Fish, tuna, white, canned in water, drained solids | |
| Iceberg Lettuce | |
| Red Onion | |
| Tomatoes, Red, Ripe | |
| Sweetcorn |
1. Boil the eggs in a small saucepan for 12 minutes. Once boiled, place the eggs under cold water for a few seconds before peeling off the shells and slicing into rounds.
2. Cut the onion into slices and cut the cherry tomatoes in half.
3. Place the lettuce onto a plate and arrange the tomatoes, onion, sweetcorn and egg on top. Flake the tuna into chunks and place on top of the salad.