Tuna Salad with Egg and Olives
Pantry rescue – open a can, salad done, full for hours.
Nutrition per serving
398kcal5.8 gCarbs5.3 gSugar44.5 gProtein20.7 gFat3.1 gFibre
Ingredients
- 280 g tuna
- 110 g egg
- 150 g leaf lettuce
- 200 g tomato
- 150 g cucumber
- 50 g olives
- 20 g olive oil
- 10 g vinegar
- 5 g mustard
Preparation
- Hard-boil the eggs, rinse in cold water and quarter them.
- Cut the lettuce, tomatoes and cucumber and arrange them with the drained tuna.
- Whisk the olive oil, vinegar, mustard, salt and pepper into a dressing and serve with the eggs and olives.
Around 44 g of protein per serving with under 8 g of carbs – tuna in water is one of the cheapest protein sources there is.
Pantry rescue – open a can, salad done, full for hours.
Ingredients
- 280 g thunfisch
- 110 g ei
- 150 g blattsalat
- 200 g tomate
- 150 g gurke
- 50 g oliven
- 20 g olivenoel
- 10 g essig
- 5 g senf
Preparation
- Hard-boil the eggs, rinse in cold water and quarter them.
- Cut the lettuce, tomatoes and cucumber and arrange them with the drained tuna.
- Whisk the olive oil, vinegar, mustard, salt and pepper into a dressing and serve with the eggs and olives.
Around 44 g of protein per serving with under 8 g of carbs – tuna in water is one of the cheapest protein sources there is.