Name: Tuna and feta protein salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz canned light tuna in water, drained; 2 large eggs; 3 tbsp feta cheese, crumbled; 3/4 red bell pepper, diced; 4 oz white button mushrooms, thinly sliced; 3.5 oz English cucumber, diced; 1/4 cup plain nonfat Greek yogurt; 1 tsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried parsley; 2 cups water

Nutrition

Per serving

478 calories

Protein: 55g; 47% of calories
Carbs: 20g; 17% of calories
Fat: 18g; 35% of calories

Instructions

Prep 15 min · Cook 10 min

Place eggs in a small pot and cover with water. Bring to a boil over high heat, then immediately remove from heat, cover, and let sit for 10 minutes. While you wait, dice the pepper and cucumber and slice the mushrooms. Done when fully set and cooked through, 160°F.
In a small bowl, whisk together the Greek yogurt, lemon juice, dried parsley, salt, and black pepper until smooth.
Peel and quarter the hard-boiled eggs. In a large bowl, combine the drained tuna, red pepper, mushrooms, and cucumber. Pour the dressing over and toss gently to coat. Fold in the crumbled feta and the eggs just before serving.

Nutrition

Ingredients

Instructions

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