3x15DinnerBoil12 min
Evening Salad with Tuna and Egg
A simple evening salad with tuna, egg, and leafy greens: quick, filling, and light.
3 main products
Eggs - 2 pcsCanned tuna - 100 gLettuce - 80 g
Allowed extras
salt, pepper, oil, simple spices
255 kcalP: 30F: 14C: 2
Cooking
- 1Boil the eggs hard: place them in boiling water and cook for 9–10 minutes.
- 2While the eggs are cooking, rinse the lettuce leaves, pat dry, and tear them by hand into a bowl.
- 3Open the tuna, drain off any excess liquid, and add it to the salad.
- 4Peel the eggs, slice them into wedges or large cubes, and add to the bowl.
- 5Season with salt and pepper, add a little oil, and gently toss or serve layered.
Menu type
Moderate calorie