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Oct 17

Tuna and Egg Salad

Ingredients: (2 portions)

3x eggs, boiled
1x tinned tuna (175g)
3x cups mixed salad leaves, shredded
2x tbsp. chopped spring onion

Dressing:
3x tbsp. sour cream
2x tsp. lemon, freshly squeezed
1x garlic clove, minced

Calories: 225 per portion (includes dressing)

Method:

Plate your shredded lettuce, and then add your tuna and chopped spring onions. Once your eggs have cooled, peel them, cut them in half and place them in the center of your plate. Lightly spoon over your homemade dressing and enjoy!