6g | 2 servings | 5 minutes preparation | 10 minutes cooking time
A keto meal in fifteen minutes? Yes, please! Creamy tuna salad served on crisp lettuce accompanied by eggs cooked to perfection and some tomatoes to brighten the plate. So easy. So tasty. So keto.
Ingredients
4 oz. celery stalks
2 scallions
5 oz. tuna in olive oil
¾ cup mayonnaise
½ lemon, zest and juice
1 tsp Dijon mustard
4 eggs
½ lb Romaine lettuce
4 oz. cherry tomatoes
2 tbsp olive oil
salt and pepper
Instructions
- Chop celery and scallions finely. Add to a medium-sized bowl together with tuna, lemon, mayonnaise and mustard. Stir to combine, and season with salt and pepper to taste. Set aside for later.
- Add eggs to a sauce pan, and add water until it covers the eggs. Bring to a boil and let simmer for 5-6 minutes (soft-medium) or 8-10 minutes (hardboiled).
- Place in ice-cold water immediately when done to make the eggs easier to peel. Divide them into wedges or halves.
- Place tuna mix and eggs on a bed of romaine lettuce. Add tomatoes and drizzle olive oil on top. Season with salt and pepper to taste.
Tip!
A generous sprinkle of ground cumin, curry, or paprika can add interesting flavours to the hard-boiled eggs. But don’t forget the salt and pepper!
Nutrition
Ketogenic low carb
Per serving
Net carbs: 2 % (6 g)
Fibre: 5 g
Fat: 84 % (91 g)
Protein: 14 % (33 g)
kcal: 992
We don’t recommend counting calories. Here’s why. Nutritional information based on the USDA National Nutrient Database.
