2 Serves
5 Mins
In a mixing bowl, flake the drained tuna using a fork.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
8 mg / 15 mgVitamin K
95 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
99 µg / 400 µgCalcium
151 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
665 mg / 1,250 mgPotassium
1014 mg / 4,700 mgSodium
1829 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
134 µg / 55 µgFiber
4 g / 28 gSugar
15 g / 50 gSaturated Fat
13 g / 20 gCholesterol
223 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Finely dice the celery, hard boiled eggs, and red onion, then add them to the bowl with the tuna.
Stir in the mayonnaise, Dijon mustard, and freshly cracked black pepper until the mixture is well combined.
Serve the tuna salad immediately as a sandwich with iceberg lettuce and tomato, or as a salad over a bed of lettuce with sliced tomato, onion, and hard boiled egg.
15
g33
g12
g
