Egg salad with tuna, vegetables and crispbreads

Name: Egg salad with tuna, vegetables and crispbreads
Total time: 13 min
Yield: 1 serving
Ingredients: eggs: 2 pcs, about 50 g each; tuna: 1 can, drained, about 90 g; vegetables: 1 large plate, about 200 g; crispbreads: 1-2 pcs, about 22 g; sauce: 2 tbsp, about 18 g

Dinner 420 kcal Prep time: 13 min Protein 43 · Fat 14 · Carbs 31

Ingredients

eggs: 2 pcs, about 50 g each
tuna: 1 can, drained, about 90 g
vegetables: 1 large plate, about 200 g
crispbreads: 1-2 pcs, about 22 g
sauce: 2 tbsp, about 18 g

Instructions

Boil the eggs for 9-10 minutes, cool and slice.
Chop the vegetables to the specified weight.
Mix with yogurt dressing and serve with crispbread.

Nutrition

420 kcal Protein 43 g Fat 14 g Carbs 31 g

Contains: Eggs, Fish, Gluten

Swaps

Egg can be swapped for cottage cheese 100-120 g, tofu 120 g or chicken 100 g.
If you have an egg allergy, use tofu or cottage cheese, not egg powder.
The fish can be swapped for chicken/turkey 150 g or tofu 170 g.
Swap the oily fish for trout, mackerel or sardines in a similar portion.
Vegetables can be swapped for any non-starchy vegetables at the same weight.

Cook it free in SlimlyMe

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Egg protein plan

General guidance based on public dietary recommendations, not medical advice. If you are pregnant, breastfeeding, managing a chronic condition or taking medication, discuss changes with a doctor first.