About
I get craving for tuna often and this tuna plate does the trick for me. I love the combo of the mayo, lemon and fresh dill to brighten everything. The lemon is optional, as I know some keto followers do not eat citrus. However, I like to squeeze the lemon over the greens and tuna. The plate is finished off with a nice, green salad on the side.
Ingredients
- 2 ½ ounce tuna, canned, light, water pack, drained, not rinsed
- 1 tablespoon mayo
- 1 teaspoon, whole pieces dill weed, fresh
- ⅛ medium – 2 1/8" diameter lemon
- 1 cup, chopped baby kale
- 1 ½ teaspoon extra virgin olive oil
- 1 ounce cucumber
- 1 large hard boiled egg
Instructions
- Place tuna on the plate, along with mayo and dill on top the mayo. Add a lemon wedge (optional).
- In the meantime, bring a pot of water to a boil and boil some eggs for 8 minutes. Drain the water and add ice and ice water until chilled.
- Add the baby kale to the plate with sliced cucumber and top them both with olive oil and a sprinkle of salt.
- Add a hard boiled egg, cut in half and sprinkle with a little salt and pepper, to taste. If taking this meal to go/meal prepping, add the olive oil and all the salt and pepper right before serving.
Nutrition Facts
- Servings: 1
- Calories: 305.9kcal/1279.9kJ (per serving)
- Fat: 23.2g (per serving)
- Carbs: 3.8g (per serving)
- Protein: 21.2g (per serving)
