Ingredients
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Utensils
Stovetop, Pot (small)
recipe
Step 1
Cook the eggs in a pot of boiling water for 7 min.
Step 2
In a small bowl, whisk together the mustard, vinegar, salt, pepper & a drizzle of olive oil.
Step 3
Once the eggs are done, plunge them into icy cold water to stop the cooking. When cool, peel & cut them into quarters.
Step 4
Add the arugula, drained tuna & eggs to a salad bowl. Pour the dressing over top. Season with salt & pepper. Enjoy!
Nutrition facts
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| Energy | 300 cal. |
| Fat | 21 g |
| Carbohydrates | 1 g |
| Protein | 26 g |
| Fiber | 0.78 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 300 Energy, 21 g of Fat, 1 g of Carbohydrates, 26 g of Protein, 0.78 g of Fiber.
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