If you love tuna salad and egg salad you will love this combo of the two in the protein-packed salad. It is really quick to make and very filling. I used Greek yoghurt in place of mayo in the dressing to boost the protein content and add creaminess.

Egg and Tuna Protein-packed Salad by Jesse Lane Lee

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Egg and Tuna Protein-packed Salad Recipe

(gluten-free, no soy)

Prep time: 10 minutes | Cooking time: 10 minutes | Serving Size: 1


  • 1 egg
  • ¼ cup Greek yoghurt
  • 2 tbsp lemon juice
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 170g can of tuna in water, drained
  • ½ cup cucumber, diced
  • ½ cup almonds, chopped
  • 1½ cup arugula


  1. Place the egg in a pot and cover with cold water by 1 inch. Cover and bring to a boil, turn off the burner let it cook for 10 minutes. Drain, cool in ice water and peel. NOTE: If you are following the November high protein meal plan, hard-boil two eggs.
  2. In a medium bowl stir together the Greek yoghurt, lemon juice, salt and pepper.
  3. Place arugula in a bowl and top with egg, tuna, cucumber, and almonds. Drizzle with this protein-packed salad with dressing and enjoy.

PER SERVING: CALORIES: 593, FAT: 31 g, SAT. FAT: 5 g, CARBS: 16 g, FIBER: 7 g, SUGARS:  6 g, PROTEIN: 65 g, SODIUM: 506 mg, CHOLESTEROL: 219 mg

Egg and Tuna Protein-packed Salad by @jesselwellness

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