Egg and Tuna Protein Salad

Method

1. 1
   • egg 2

   Boil and quarter the eggs — Bring a small pot of water to a boil, add the eggs and cook for 9 minutes for firm yolks. Cool under cold water, then peel and quarter.

   ⏱9 min
2. 2
   • Greek yogurt 80 g
   • Dijon mustard 1 tsp
   • lemon juice 1 tbsp
   • olive oil 1 tsp
   • salt to taste
   • black pepper to taste

   Whisk the yogurt dressing — In a small bowl, whisk the Greek yogurt, dijon mustard, lemon juice, olive oil, salt and pepper into a smooth dressing.

3. 3
   • canned tuna 100 g
   • egg 2
   • lettuce 80 g
   • cherry tomato 60 g
   • red onion 20 g

   Assemble the salad — Toss the lettuce, cherry tomatoes and red onion in a bowl. Flake the drained tuna over the top and add the quartered eggs.

4. 4
   • Greek yogurt 80 g

   Dress and serve the salad — Drizzle the yogurt dressing over the salad and toss gently to coat. Serve straight away.