Tuna and Egg Salad
Nutrition per serving
Calories | 218 kcal |
Protein | 21.8 g |
Carbs | 6.6 g |
Fats | 11.3 g |
Saturated Fat | 2.7 g |
Monounsaturated Fat | 5.6 g |
Polyunsaturated Fat | 2.2 g |
Sugars | 4.1 g |
Fiber | 2.2 g |
Sodium | 109 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 egg in a small saucepan for 12 minutes. Once boiled, place the egg 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.