Toitumine – Lehekülg 94 – Nourish, Train & Flourish

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.

On Food Fridays I will tell you everything I ate that day. No matter if it is a good day or not – you will see it all.

This Food Friday is a little bit different than usual. I’m not at home anymore, I’m back at school, living on my own in Tartu. Unfortunately I don’t have my DSLR camera here because I had no room for it in my suitcase. Plus, I don’t know if I will be bringing it here because I will be at my parents’ house aka real home on a lot of Fridays because I don’t have classes on Fridays. So the pictures are taken with my iPhone and I’m truely sorry for the poor quality of some pictures.

Oh, also I don’t have food scales here. So if you see something measured in grams: it’s an estimation (but my “eye”scale is pretty good).