Tuna and Egg White Salad (#315)

Tuna and Egg White Salad (#315)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• 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. 4 egg whites, hard-boiled and chopped
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 chopped egg whites, olive oil, lemon juice, salt, and pepper.
2. - Divide into two bowls and serve fresh.

Storage

Refrigerate in an airtight container for up to 2 days. Serve cold.

Nutrition

• Calories: 200
• Protein: 24g
• Fat: 8g
• Carbs: 2g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A