Tuna & Egg Salad
This recipe is easy to multiply if you are feeding/prepping for multiple people but I would probably only prep 1-2 days at a time since it is tuna.
Same as our other recipes, if you do not like one of the ingredients, leave it out!
Servings: 1 Serving (about 2 meals)
Ingredients
- 1 Can Tuna Fish in water drained
- 4 hard-boiled eggs Chunked
- 2 Stalks Celery Optional
- 3 Dill Pickle
- 1 Tbsp Real Mayo
- Salt and Pepper to taste
- 2 Leaves Romaine Lettuce or Kale Low Carb Base Option 1
- 1 Pita Pocket OR Bread Whole Wheat Pita Bread
Instructions
- Mix all ingredients together, season to taste.
Notes
Low Carb: Serve in Romaine or Kale Leaves, over a bed of lettuce, or low carb wrap
Mod Carb: Serve in Whole Wheat Pita, in 2 pieces of Ezekiel Bread, or open faced on one slice of bread for fewer carbs.
Recipe provided by member Leigh Porter