Tuna salad with boiled eggs & extra virgin olive oil
An excellent Keto lunch packed with flavour.
Servings: 1
Cost: £3
Ingredients
- 1 can 120g drained tuna in brine or olive oil
- 2 boiled eggs chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp mayonnaise optional for extra creaminess
- ½ tsp Dijon mustard optional for extra flavour
- ½ celery stalk finely chopped
- ¼ cucumber diced
- ½ avocado diced (optional for extra fats)
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp paprika optional
- 1 tbsp fresh parsley or chives chopped
Instructions
Boil the eggs:
- Place eggs in boiling water and cook for 8-10 minutes. Cool, peel, and chop.
Prepare the salad:
- In a bowl, combine the drained tuna, chopped boiled eggs, celery, cucumber, and avocado.
Dress it up:
- Drizzle with extra virgin olive oil, add mayonnaise (if using), Dijon mustard, salt, and pepper. Mix well.
Garnish & serve:
- Sprinkle with paprika and fresh herbs. Serve as-is or on a bed of lettuce.
Notes
Macronutrient Summary (Approximate):
Calories: ~520 kcal
Fat: ~42g
Protein: ~38g
Net Carbs: ~2-3g