Tuna, Egg & Arugula Salad

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Add a little egg-citement to your tuna salad!

Victoire
Victoire
174

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

Average estimated amount for one serving

Energy305 cal.
Fat21 g
Carbohydrates2 g
Protein26 g
Fiber1 g

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.

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Tuna, Egg & Arugula Salad
Very easy