Name: Mediterranean Tuna Egg Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 3.5 oz Canned skipjack tuna; 1 large Eggs; 0.25 cup Plain Greek yogurt; 0.25 tbsp Extra virgin olive oil; 0.13 whole Avocado; 1 stalk Celery; 2 tbsp Red onion; 0.5 cup Cucumber; 5 whole Cherry tomatoes; 1 tbsp Fresh parsley; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano

Nutrition

Per serving

364 calories

Protein: 40g; 43% of calories
Carbs: 14g; 15% of calories
Fat: 18g; 42% of calories

Instructions

Prep 10 min · Cook 10 min

Place the eggs in a small saucepan, cover with cold water, and bring to a rolling boil.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 9 minutes before transferring them to an ice bath to cool.
While the eggs cool, drain the canned tuna thoroughly and place it in a medium-sized mixing bowl.
Finely dice the celery, red onion, cucumber, and avocado; halve the cherry tomatoes and finely chop the fresh parsley.
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, sea salt, black pepper, and dried oregano to create the dressing.
Peel and chop the hard-boiled eggs, then add them to the bowl with the tuna and prepared vegetables.
Pour the dressing over the mixture and gently fold all ingredients together until evenly coated, then serve immediately.

Nutrition

Ingredients

Instructions

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