Tuna and Egg Salad
Nutrition per serving
Calories | 397 kcal |
Protein | 47.7 g |
Carbs | 19 g |
Fats | 14.3 g |
Saturated Fat | 4.2 g |
Monounsaturated Fat | 4.8 g |
Polyunsaturated Fat | 3.8 g |
Sugars | 11.6 g |
Fiber | 6.9 g |
Sodium | 233 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.