Tuna Salad with Egg

serves 2

Ingredients  

Medium can of tuna, drained

2 hard boiled eggs, chopped

3 Tablespoons plain Greek yogurt

2 Tablespoons finely chopped red onion

1 Tablespoon finely chopped dill pickle

¼ teaspoon dried dill

¼ teaspoon black pepper

⅛ teaspoon fine sea salt

Fresh dill, for garnish

Lettuce leaves, bread or crackers for serving

Instructions 

• Combine: Add all ingredients into a bowl and stir to combine.

• Serve: Top with fresh dill and serve. I like serving in crunchy lettuce leaves for lettuce wraps. 

• To store: Keep leftovers in an airtight container in the fridge for 3-4 days. 

Challengers in fat loss phase: If you are hungry consume both serves this recipe makes and take 122 cals off total dinner option*

Nutrition

Serving: 1/2 of recipe | Calories: 122kcal | Carbohydrates: 3g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 223mg | Sodium: 423mg | Fiber: 1g | Sugar: 2g