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Tuna Egg Salad

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Recipe

Something to eat on those afternoons when your are too lazy to make a big yummy lunch.

 

Yield

4 servings

Prep

10 min

Cook

3 min

Ready

15 min
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 large eggs
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2 each tuna
2 small cans
*
1 x salt and black pepper
to taste
* Camera
1 x paprika
to taste, optional
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1 slice cheese
rip into small pieces
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1 each tomatoes
diced
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½ teaspoon sugar
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Ingredients

Amount Measure Ingredient Features
3 large eggs
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2 each tuna
2 small cans
*
1 x salt and black pepper
to taste
* Camera
1 x paprika
to taste, optional
* Camera
1 slice cheese
rip into small pieces
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1 each tomatoes
diced
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2.5 ml sugar
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Directions

Take three eggs and crack them into a frying pan. Scramble the eggs.

Put two small cans of tuna in a bowl.

Mix salt, pepper, and if you would like a little paperika.

Get on slice of cheese and rip it in small pieces and put it in the bowl with the tuna.

Dice a tomato and put it in the bowl.

Add ½ teaspoon sugar in the bowl.

Put the scrambeled eggs in the bowl and mix it.

You may serve it on bread or by itself with crackers.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 8962% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 98mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 13g
Vitamin A 10% Vitamin C 7%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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