High-Protein Tuna & Egg Salad
Method
If the eggs are not already cooked, place them 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 using a fork.
In a small bowl, whisk together the Skyr and Dijon mustard until smooth and creamy. Season with freshly ground black pepper to taste.
Place the mixed salad leaves into a large serving bowl.
Add the flaked tuna and chopped eggs over the greens.
Spoon the creamy Skyr dressing over the salad and gently toss until all the ingredients are evenly coated.
Serve immediately, or refrigerate for 10–15 minutes before serving for an even fresher, more developed flavor.
For extra freshness, add chopped chives, dill, or parsley to the dressing. A squeeze of fresh lemon juice also enhances the flavor of the tuna without adding many calories. This simple salad is perfect for a quick lunch, meal prep, or a satisfying high-protein dinner.
Nutrition Facts
Per serving
