NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Canned tuna

0.5 cup Plain Greek yogurt

1 large Egg

0.5 cup Celery

0.5 cup Cucumber

0.5 medium Apple

0.5 oz Walnuts

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the egg in a small saucepan and cover with cold water; bring to a boil, then remove from heat, cover, and let stand for 12 minutes before cooling in ice water and peeling.

• 2

  Drain the canned tuna thoroughly to remove excess moisture and transfer it to a medium glass bowl, flaking it into smaller pieces with a fork.

• 3

  Finely dice the celery, cucumber, and apple into small, uniform cubes to ensure every bite has a consistent, refreshing crunch.

• 4

  In a small mixing bowl, whisk together the plain Greek yogurt, lemon juice, sea salt, and black pepper until the dressing is smooth and well-emulsified.

• 5

  Add the diced produce and the chopped walnuts to the bowl with the tuna, then pour the yogurt dressing over the top and fold gently to combine.

• 6

  Slice the hard-boiled egg into rounds or wedges and serve them alongside or on top of the tuna salad for a complete, protein-rich meal.