About
This quick and easy tuna and egg salad is combined with aromatic scallions and parsley and coated in a sesame, lemon mayo.
This is a great option for stuffing lettuce wraps or topping low carb crackers.
Ingredients
- 2 medium hard boiled egg
- 2 medium – 4 1/8" long scallions
- 1 ¾ ounce canned tuna
- 1 teaspoon lemon juice, fresh
- 1 tablespoon parsley, fresh
- 1 teaspoon sesame oil
- 1 tablespoon mayonnaise
- 1 teaspoon, whole pieces sesame seeds, hulled, toasted, unsalted
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Peel and roughly chop the eggs and add to a mixing bowl.
- Thinly slice the scallions and roughly chop the parsley. Add to the mixing bowl along with the tuna and stir well to combine.
- Add the mayonnaise to a mixing bowl with the lemon juice, sesame oil, salt and pepper. Whisk together until smooth.
- Spoon the dressing over the salad and stir well to coat.
- Sprinkle over the sesame seeds to serve.
Nutrition Facts
- Servings: 2
- Calories: 170.3kcal/712.6kJ (per serving)
- Fat: 13.0g (per serving)
- Carbs: 2.4g (per serving)
- Protein: 11.0g (per serving)
