Tuna and Egg Plate (#255)

Tuna and Egg Plate (#255)

Basic Information

• Servings: 2
• Serving Size: 1 plate
• Difficulty: 2
• Budget: 3
• Prep Time: 10
• Cook Time: 10
• Total Time: 20
• Meal Type: Breakfast

Diet Types

• Omnivore
• Low-Carb
• High-Protein
• Keto
• Gluten-Free
• Pescatarian

Equipment

• - Medium pot
• - Medium bowl
• - Measuring spoons

Ingredients

1. - 1 (5-ounce) can tuna in water, drained
2. 2 large eggs, hard-boiled and sliced
3. 1 tablespoon olive oil
4. 1 teaspoon lemon juice
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. - In a medium bowl, flake tuna with a fork, then mix with olive oil, lemon juice, salt, and pepper.
2. - Divide tuna and sliced eggs onto two plates and serve fresh.

Storage

Refrigerate components separately in airtight containers for up to 2 days. Assemble fresh before eating.

Nutrition

• Calories: 260
• Protein: 24g
• Fat: 16g
• Carbs: 2g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A