High-Protein Tuna & Sweet Corn Salad
Method
If the egg is not already cooked, place it in a saucepan, cover with cold water, and bring to a boil. Cook for 9–10 minutes, then cool under cold running water, peel, and chop.
Drain the tuna thoroughly and flake it into bite-sized pieces with a fork. Drain the sweet corn well to remove excess moisture.
In a small bowl, whisk together the Greek yogurt, Dijon mustard, salt, and black pepper until smooth and creamy.
Arrange the mixed salad leaves in a large serving bowl.
Add the tuna, chopped egg, and sweet corn over the greens.
Spoon the yogurt dressing over the salad and gently toss until all the ingredients are evenly coated.
Serve immediately, or chill for 10–15 minutes for an even fresher flavor.
Choose tuna packed in water for the leanest, highest-protein option. For extra freshness, add chopped chives, dill, or parsley, and finish with a squeeze of fresh lemon juice. This quick salad is perfect for meal prep, a light lunch, or a post-workout meal.
Nutrition Facts
Per serving
