Tuna-Egg Salad with Fresh Herbs

A classic protein-packed tuna and egg salad made lighter and low-FODMAP with fresh dill, lemon, and a medley of crisp vegetables, served atop a bed of mixed greens.

• Prep: 15 min
• Total: 15 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Dairy-Free
• Low-FODMAP
• Low-Calorie
• Low-Sodium
• High-Protein
• Low-Sugar
• Low-Saturated-Fat
• Low-Carb

Tags

• no-cook
• quick
• healthy
• fresh
• comfort food

Ingredients

• 10 ounce tuna in water (drained)
• 4 eggs (large, hard-boiled, chopped)
• 0.5 cup low-FODMAP mayonnaise
• 1 tablespoon lemon juice
• 2 tablespoon fresh dill (chopped)
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 0.5 cup cucumber (diced)
• 0.25 cup red bell pepper (diced)
• 6 cup mixed greens

Instructions

1. In a medium bowl, combine the drained tuna and chopped hard-boiled eggs.
2. Add the low-FODMAP mayonnaise, fresh lemon juice, chopped fresh dill, salt, and black pepper. Mix gently until well combined.
3. Fold in the diced cucumber and diced red bell pepper.
4. Divide the mixed greens among four plates or meal prep containers. Top each with a generous scoop of the tuna-egg salad.
5. Serve immediately, or chill for later enjoyment.

Notes

For best meal prep results, keep the tuna-egg salad separate from the mixed greens until just before serving to maintain freshness and prevent sogginess.

Nutrition (per serving)

• Calories: 480
• Protein: 37 g
• Carbohydrates: 12 g
• Fat: 30 g
• Fiber: 4.5 g
• Sodium: 420 mg
• Saturated Fat: 5 g
• Sugar: 3 g
• Cholesterol: 290 mg