Egg and Tuna Salad
Tuna and egg... old school muscle food made nice!
- Time
- 20 minutes
- Serves
- 4
- Calories
- 313
Ingredients
- 400g tuna steaks (or 4 x 95g tins smoked tuna if you're in a hurry)
- 1 squeeze of lemon juice
- 8 hardboiled eggs
- 2 cup grated carrot
- 2 red (or mix colours) capsicum, finely chopped
- 4 shallot, finely sliced
- 4 celery stalk, finely sliced
- 4 tbsp low fat mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
Method
- If you are using tuna steaks, heat a pan over a high heat until it is extremely hot. Crack a little salt and pepper over the tuna steak and place it in the pan until the colour changes half way up (about 1 minute), then flip it until colour has all changed. Take it out of the pan and give it a squeeze of lemon juice immediately.
- Peel and halve the eggs and set aside.
- Mix the mayonnaise, mustard and lemon juice together and stir through the remaining ingredients.
- Serve all together.