Protein-Packed Tuna Salad with Eggs
By Suzy Karadsheh
Category
Salad
Cuisine
American/Mediterranean
Servings
4
Prep Time
10 minutes
Total Time
10 Minutes
Bright, zesty, crunchy, and just the right amount of spicy, this easy tuna salad with eggs is a fast and easy lunch that's packed with protein!
Ingredients
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2 (6-ounce) cans water-packed tuna, drained
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2 large hard boiled eggs, chopped
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1 to 2 jalapeños, seeded and finely chopped (you can leave some seeds if you like it more spicy)
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2 celery stalks, finely chopped
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2 green onions, finely chopped
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1/4 cup pitted and finely chopped green olives
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Kosher salt
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Black pepper
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1/2 to 1 teaspoon red pepper flakes or Aleppo pepper
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Dijon vinaigrette
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2 tablespoons chopped fresh parsley
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Whole grain bread or lettuce leaves, to serve
Directions
Make the tuna salad. In a medium mixing bowl, combine the tuna, eggs, jalapenos, celery, green onions, and olives. Season with a big pinch of salt, pepper, and red pepper flakes.
Dress and serve. Pour 1/2 cup of the Dijon Vinaigrette all over the tuna salad. Toss gently until well combined. Taste and adjust seasoning to your liking. If you need to, add more of the vinaigrette and toss again. Garnish with the parsley and serve, on whole grain bread or lettuce wraps if you’d like.
Recipe Note
- To Store: This recipe will keep in the refrigerator for up to 5 days.
Nutrition
Calories 132, Fat 4.8 grams, Monounsaturated Fat 2100 milligrams, Sodium 356.7 milligrams, Sugar 0.7 grams, Calcium 41.3 milligrams, Carbs 1.7 grams, Saturated Fat 1.2 grams, Trans Fat 0.003 grams, Potassium 231 milligrams, Vitamin A 14.1 milligrams, Iron 2 milligrams, Protein 19.6 grams, Polyunsaturated Fat 700 milligrams, Cholesterol 123.8 milligrams, Fiber 0.7 grams, Vitamin C 8 milligrams