Ingredients
- Tuna in own juice — 100 g
- Quail egg — 5 pcs
- Cherry tomato — 100 g
- Pepper Sweet — 145 g
- Green onion — 20 g
- Lettuce — 20 g
- Cucumber — 100 g
- Extra virgin olive oil — 15 g
- Lemon juice — 10 ml
- Salt
Method
- Start by boiling the eggs. Place them in a pot of water and bring to a boil. Once boiling, reduce heat to medium and let the eggs cook for 10 minutes. Once done, remove from heat and let them cool before peeling and chopping.
- Wash and cut the vegetables into bite-sized pieces.
- In a large bowl, combine the drained tuna, chopped eggs, and mixed vegetables.
- In a separate bowl, mix the olive oil and lemon juice together.
- Pour the olive oil and lemon juice mixture over the salad and toss everything together until all ingredients are coated.
- Serve and enjoy your Tuna and Egg Salad!
- Bon appetit!
Calories & macros
- Energy
- 77.9 kcal in 100 grams
- Protein
- 5.5
- Fat
- 5
- Carbohydrate
- 2.6
