Tuna, Egg & Arugula Salad

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Add a little egg-citement to your tuna salad!

Victoire
Victoire
219

5 minutes

Prep time

7 minutes

Cook time

305 cal.

Per serving

Ingredients

Utensils

Stovetop, Pot (small)

recipe

Egg

Step 1

Cook the eggs in a pot of boiling water for 7 min.

Whole-grain mustard
Apple cider vinegar

Step 2

In a small bowl, whisk together the mustard, vinegar, salt, pepper & a drizzle of olive oil.

Egg

Step 3

Once the eggs are done, plunge them into icy cold water to stop the cooking. When cool, peel & cut them into quarters.

Tuna (canned)
Egg

Step 4

Add the arugula, drained tuna & eggs to a salad bowl. Pour the dressing over top. Season with salt & pepper. Enjoy!

Nutrition facts

View nutritional information

Energy305 cal.
Fat21 g
Carbohydrates2 g
Protein26 g
Fiber1 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Tuna, Egg & Arugula Salad" contains 305 Energy, 21 g of Fat, 2 g of Carbohydrates, 26 g of Protein, 1 g of Fiber.

Tuna, Egg & Arugula Salad
Very easy