Tuna and Egg Salad

Nutrition per serving

Calories258 kcal
Protein28.7 g
Carbs8.5 g
Fats11.7 g
Saturated Fat3.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.8 g
Sugars4.9 g
Fiber3.2 g
Sodium184 mg

Ingredients

Egg(s)
Fish, tuna, white, canned in water, without salt, drained solids
Romaine Lettuce
Red Onion
Tomatoes, Red, Ripe
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 shell and slicing into rounds.

2. Place the lettuce onto a plate and arrange the tomatoes, onion and egg on top. Flake the tuna into chunks and place on top of the salad.