Tuna and Egg Salad
Nutrition per serving
| Calories | 424 kcal |
| Protein | 45.4 g |
| Carbs | 19 g |
| Fats | 18.5 g |
| Saturated Fat | 4.8 g |
| Monounsaturated Fat | 8 g |
| Polyunsaturated Fat | 4.1 g |
| Sugars | 11.6 g |
| Fiber | 6.9 g |
| Sodium | 228 mg |
Ingredients
| Egg(s) | |
| Fish, tuna, white, canned in water, without salt, drained solids | |
| Romaine Lettuce | |
| Red Onion | |
| Tomatoes, Red, Ripe | |
| Olive Oil |
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. Drizzle 1 tsp of olive oil over the top.