Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Tuna Salad with Poached Eggs

Tuesday, October 22, 2019
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Portions
2
Ingredients
or110 grams of tuna in Oil
or75 grams of celery, chopped
or1/2 red onions, diced (35 g)
or4 tbsps of mayonnaise (60 g)
or1 tsp or dijon mustard, (5 g)
or50 grams of mixed lettuce,
or50 grams of cherry tomatoes
or4 eggs (200 g)
or1 tsp of vinegar, (5 g)
Preparation
1.
Mix the drained tuna with the other ingredients for the salad, except for the lettuce, tomatoes, eggs and vinegar. You can make it ahead of time and keep it in the refrigerator for a couple of days, this allows the flavors to really develop.
2.
Bring a pot of water to a light boil. Add pinch of salt and vinegar. Stir the water in circles to create a swirl using a spoon. Crack the egg into the moving water, one at a time. Let simmer for 3 minutes and remove from the water using a slotted spoon.
3.
Serve the salad and eggs with your choice of fresh greens and some tomatoes. Drizzle olive oil on top before serving.
4.
Serve the salad and eggs with your choice of fresh greens and some tomatoes. Drizzle olive oil on top before serving.
Nutritional information
Per 100 gPer portion (295 g)% DRI
Energy160 kcal471 kcal24 %
Fat13 g38 g58 %
Fatty acids, total saturated2 g7 g35 %
Cholesterol126 mg372 mg124 %
Sodium185 mg546 mg23 %
Carbohydrate2 g5 g2 %
Sugars1 g3 gremove
Fiber1 g2 g6 %
Protein10 g28 gremove