Name: Lemon herb tuna and potato bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 (5-oz) cans light tuna in water, drained; 6 oz red potatoes, chopped into 1-inch pieces; 2 large egg whites; 1 1/2 tsp extra virgin olive oil; 1 1/2 tbsp lemon juice; 1 tsp Dijon mustard; 2 oz cucumber, sliced; 1/3 cup cherry tomatoes, halved; 0.5 oz arugula; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped; 2 cups water; 4 olive oil cooking sprays

Nutrition

Per serving

471 calories

Protein: 53g; 45% of calories
Carbs: 37g; 32% of calories
Fat: 12g; 23% of calories

Instructions

Prep 15 min · Cook 10 min

Place the potatoes in a small pot and cover with the water and half the salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. Done when tender when pierced with a fork.
While the potatoes simmer, heat a small non-stick skillet over medium heat and coat with cooking spray. Add the egg whites and cook until set, about 2 minutes. Remove from heat and chop into bite-sized pieces. Done when set, 165°F.
In a mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, the remaining salt, and black pepper until emulsified. Break the tuna into the bowl and flake it into the dressing to coat.
Drain the potatoes and let them steam-dry and cool for 5 minutes. Add the potatoes, egg whites, cucumber, and cherry tomatoes to the mixing bowl. Toss gently to combine. Add the arugula last and toss once more. Garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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