Tuna & Egg Salad

We eat with my eyes so dress your salad bowl to make it look really tasty.

Tuna is a source of omega 3, a great anti-inflammatory food for brain, joints and heart health. I got this tuna in my local deli, vegetable shop in olive oil an omega 9, not in omega 6 (sunflower) which is usually the case. Add as many colours and flavours to the plate as you can.

 

One Female Serving  Carb 11g           Kcals 582     Protein 30g      Fat 46g   Fibre 5g

For men, just add a little more of everything to the plate for an additional 100 kcals

Ingredients

One Serving

125g tin (82g drained) tuna in olive oil

1 boiled egg, 56g medium size

40g rocket

17g Rocket French dressing

  • 2 teaspoons extra virgin olive oil, 1 teaspoon apple cider vinegar, ¼ teaspoon English mustard and a drizzle lemon juice

15, 7 olives in brine

60g, 1 medium tomato, in small chunks

20g, lower fat hummus

40g Red Pepper

20g, chickpeas with chopped parsley

 

Optional: keto roll or slice Keto bread

Method

Boil the egg.

Drain the tuna

Add the dressing ingredients to a glass jar, shake well and mix it into the rocket before you plate up

Chop parsley or coriander herb into the chickpeas and drizzle with lemon juice

Add the remainder  of the ingredients to the plate. I sprinkled a little light mayo (5g) and hot paprika spice over mine, again this optional.

A Keto roll will go well.