NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Albacore tuna

1 large Egg

0.5 whole Avocado

0.25 cup Plain Greek yogurt

1 oz Feta cheese

2 cup Baby arugula

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

PREPARATION

• 1

  Place the egg in a small pot of boiling water and cook for 7 minutes for a jammy yolk, then transfer immediately to an ice bath.

• 2

  Drain the tuna and place it in a medium bowl, flaking it into small pieces with a fork.

• 3

  Stir the Greek yogurt, Dijon mustard, sea salt, and black pepper into the tuna until the mixture is creamy and well combined.

• 4

  Slice the cucumber into thin half-moons and halve the cherry tomatoes.

• 5

  Arrange the baby arugula in a large bowl as a base and top with the prepared tuna salad.

• 6

  Peel the egg, cut it in half, and place it on the greens along with the sliced avocado and crumbled feta cheese.

• 7

  Scatter the cucumber and tomatoes over the bowl, then drizzle the entire dish with olive oil and fresh lemon juice.