Tuna salad
A source of protein and omega-3 fatty acids, this tuna salad supports heart and brain health. Eggs add healthy fats and vitamins, while apples and lemon provide freshness and a hint of acidity.
Roman Klymenko
15 years on low-carb nutrition
Boil the eggs (4 pcs) for 10 minutes after boiling. Cool and dice.
Dice the red onion (1 small), pickles (100 g), and celery (1 stalk, optional) into small cubes.
Dice the apple (1/2 pc) into small cubes. Drizzle with lemon juice (1/2 pc) to prevent browning.
Drain the liquid from the tuna (360 g). Flake it into pieces.
Mix the tuna, eggs, vegetables, and apple. Optionally, add corn (50-70 g) or replace it with cucumber or avocado.
Add mayonnaise (2 tbsp), wasabi (to taste), or Dijon mustard (1 tsp). Add lemon juice (1/2 pc), salt, and pepper. Mix well.
Optionally, add jalapeño (to taste).
Serve immediately or chill before serving.
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