Today I’m going to share with my lovely blogreaders an amazingly yummy tuna and egg salad recipe. Makes one HUGE platefull of salad that will keep you full for a long time.
What do you need?
2 boiled eggs
1 can (180 grams) of tuna in oil
about 30 grams of cheese
50 grams of red bell pepper
100 grams of cabbage
salt and pepper
How to make it?
First of all, chop up your cabbage and red bell pepper. I like to chop them kind of finely so they mix better with other ingredients. Add a little bit of salt and pepper, mix well. Put on your big plate.
Now lay some cheese on top, it can be diced, grated or however you like it.
Next I drained my canned tuna and then chopped it into a mash in the can. Now pour the tuna all over your salad. The little bit of oil that’s still in the tuna will act as a great dressing for the veggies underneath.
Last but not least, chop up your boiled eggs, add some salt and toss them on top of the salad.
Now your salad is ready. Mix it all together (optional step) and enjoy!
What about nutrition?
The whole salad is 617 kcal, 59 grams of protein, 12 grams of total carbs, of which 4 grams is fiber, so 8 grams of net carbs and 39 grams of fat.