NUTRITION

SERVINGS

INGREDIENTS

5 oz canned tuna in water

2 large eggs

1 tbsp avocado oil mayonnaise

1 tsp dijon mustard

2 tbsp red onion

1 stalk celery

4 whole kalamata olives

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

4 large butter lettuce leaves

1 tsp fresh parsley

PREPARATION

• 1

  Place the eggs in a small saucepan and cover with cold water by one inch. Bring to a boil, then immediately cover and remove from heat. Let sit for 10 minutes.

• 2

  Transfer the eggs to an ice bath for 5 minutes, then peel and finely chop.

• 3

  Drain the canned tuna thoroughly and place it in a medium-sized mixing bowl, flaking it apart with a fork.

• 4

  Add the chopped eggs, avocado oil mayonnaise, Dijon mustard, finely diced red onion, finely diced celery, sliced Kalamata olives, and lemon juice to the bowl.

• 5

  Season the mixture with sea salt and black pepper, then stir until all ingredients are well incorporated and creamy.

• 6

  Gently wash and pat dry the butter lettuce leaves, ensuring they remain intact to act as shells.

• 7

  Spoon the tuna and egg salad mixture evenly into the center of the four lettuce leaves.

• 8

  Garnish with freshly chopped parsley and serve immediately.