Lunch
Tuna and egg salad
A crunchy salad with tuna, boiled eggs and olives
- Ready in 20 min
- 444 kcal
Per serving
- kcal
- 444
- Protein
- 42 g
- Carbs
- 3 g
- Fat
- 29 g
Ingredients
- 110 g tinned tuna
- 2 pcs eggs
- 80 g lettuce
- 90 g cucumber
- 20 g mayonnaise
- 30 g olives
- 15 g red onion
Method
- Bring a saucepan of water to the boil, lower in the eggs and simmer for 9 minutes. Cool them in cold water, then peel and quarter.
- Meanwhile, tear the lettuce, slice the cucumber and thinly slice the red onion.
- Drain the tinned tuna well, flake it into a bowl and mix with the mayonnaise.
- Toss the lettuce, cucumber, red onion and olives together, top with the tuna and eggs and season with black pepper.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens