High Protein Tuna and Egg Salad

• Lunch
• ⏱ 15 min
• Easy
• Serves 2
• 400 kcal / serving
• 58 g protein
• 13 g carbs
• 12 g fat

Ingredients (9)

• 4 eggs
• 285 g canned tuna in water, drained
• 150 g celery
• 180 g bell pepper
• 120 g low-fat cottage cheese
• 40 g red onion, diced
• Juice of 1/2 lime
• 1 tsp Dijon mustard, or to taste
• Salt and black pepper

Steps (5)

1. Boil the eggs for 10 minutes, then cool them in iced water for 5 minutes and peel.
2. Mash the eggs in a large bowl.
3. Finely chop the celery and bell pepper and add them with the tuna, cottage cheese and red onion.
4. Add the lime juice, mustard, salt and pepper.
5. Mix well and serve, or keep in the fridge for up to 2 days.