High Protein Tuna and Egg Salad

For some reason I always dread to make my lunch for work. For this reason I end up making many of the same things which leaves me left disenchanted with my lunch choices. I realize that this is not optimal as it may lead to me going out and grabbing something crappy that will inevitably leave me feeling bloated and gross. I don’t often eat fast food AT ALL and I would rather not start because of sheer laziness.

I try to combat this by doing some meal prep on the weekend or prepare lunches when I am cooking dinner so I get all the cooking done in one go. Thinking about this though is perplexing as I really love cooking and being in the kitchen!

I stumbled on this lunch by accident. It was the end of the week, getting close to grocery shopping day and I was hopeful for something substantial for lunch the next day. Not holding my breath, I boiled up a few large eggs and poked around in my pantry and found a tin of canned light tuna. A light went on and my high protein salad was born.

It wasn’t rocket science or fancy by any means of the imagination but it was super delicious which just goes to prove that simple can be exciting and extremely yummy.

I know many taboo canned tuna because of the mercury found in fish but if you choose wisely you can still enjoy tuna without too much worry. Generally speaking light tuna canned in water will have the least amount of mercury as opposed to canned white and yellow fin tuna which are higher. And don’t assume that that expensive can of oil-packed tuna means anything other than, well, it’s packed in oil rather than water.

Many people have a hard time getting the perfect hard boiled egg. How many times have you boiled an egg then loose half of it when peeling it? I have been most successful with using vinegar in cold water. Place the eggs in the cold water and bring to a boil. Boil for 7 minutes.

If you would rather use something other than tuna try shredded chicken, beef or skip the meat all together and use firm tofu or avocado. Either way you will enjoy a filling lunch guaranteed to keep you satisfied till dinner time!

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High Protein Tuna and Egg Salad
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Prep Time 5 minutes
Cook Time 7 minutes
Servings
serving
Ingredients
Prep Time 5 minutes
Cook Time 7 minutes
Servings
serving
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Boil eggs for 7 minutes then allow to cool, peel and roughly chop.
  2. Chop celery and drain tuna. Mix both in with egg till well incorporated.
  3. Sprinkle with salt and pepper to taste then add turmeric. Mix well and chill until ready to eat. Flavour will be better after chilling for at least an hour. Enjoy!
Recipe Notes

Nutrition Facts
High Protein Tuna and Egg Salad
Amount Per Serving
Calories 148 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 424mg 141%
Sodium 140mg 6%
Potassium 138mg 4%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 13g 26%
Vitamin A 10%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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By |2019-03-10T17:40:11+00:00March 10th, 2019|Low Carb, Low Fat, Lunch, Recipes, Salads|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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