Cook and Scale
Egg and Tuna Protein Salad
1 serving · 15 min total
A quick single-serving salad loaded with canned tuna, boiled eggs and a creamy Greek yogurt dressing for around 40g of protein.
Ingredients
- 100 g canned tuna, drained
- 2 egg
- 80 g lettuce, torn
- 80 g Greek yogurt
- 60 g cherry tomato, halved
- 20 g red onion, thinly sliced
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp olive oil
Contains: Milk, Egg, Fish, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
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.
Dress and serve the salad — Drizzle the yogurt dressing over the salad and toss gently to coat. Serve straight away.