Tuna and Egg Salad
A simple bistro-style plate — tinned tuna and halved boiled eggs arranged with kalamata olives, dressed simply with olive oil and lemon.
Total time
10 min
Prep
10 min
Cook
0 min
Difficulty
easy
Cuisine
French
gluten-freehigh-proteinsalad
Ingredients
2 x 185gtinned tuna, drained
4eggs, hard-boiled and halved
1/3 cupkalamata olives
to tasteolive oil and lemon
Instructions
1
Arrange the tuna on a platter.
2
Add the halved boiled eggs alongside.
3
Scatter the kalamata olives over the top.
4
Dress simply with olive oil, lemon juice, salt and pepper right before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
94
Protein
6.5g
Fat
6.9g
Carbs
1.6g
Fiber
0.6g
Sodium
386mg
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