Spicy Tuna Egg Salad
This easy to make protein packed quick lunch tastes way fancier than it is.
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Servings
Ingredients
- 6 eggs, hard boiled
- 185 g canned tuna, drained
- 3 tablespoons chopped red onion
- 1 green chili, chopped
- 2 tablespoons chopped dill
- 2 tablespoons mayonnaise
- 2 teaspoons dijon mustard
- Juice of half of lemon
- Salt and white pepper to taste
Instructions
- Peel and chop the eggs.
- Place tuna, eggs, red onion, green chilies and dill in a bowl.
- Add mayonnaise, dijon mustard, and lemon juice.
- Season with salt and white pepper.
- Serve with crusty bread.
Notes
- Make it light - Simply swap half of the mayonnaise with Greek yogurt.
- Optional toppings - Sesame seeds or furikake.
- More ways to serve - Straight from the bowl, with rice, or in a wrap or sandwich.
Nutrition
Calories: 147kcal | Carbohydrates: 1g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 249mg | Sodium: 204mg | Potassium: 96mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg