Description
A nutrient-rich potato salad blending creamy tuna, eggs, and tender potatoes for 30g protein per serving. Simple, flavorful, and ideal for lunchboxes or quick meals. Substitute mayo with Greek yogurt for a lighter version.
Ingredients
1 1/2 lbs potatoes, peeled and cut into 1-inch cubes
4 large hard-boiled, cooled, and halved eggs
2 cans (5 oz each) canned tuna, flaked
1/2 cup mayonnaise (or Greek yogurt for substitution)
1 tbsp lemon juice
1 clove garlic, grated
1 tbsp salt (for boiling water)
1 tsp salt (for seasoning)
1/2 tsp black pepper
Instructions
Boil potatoes in salted water (1 tbsp salt) for 15-20 minutes until tender. Drain and cool completely.
Boil eggs for 10 minutes, cool in ice water, peel into halves.
Flake tuna in a bowl. Add mayo, lemon juice, and garlic; mix until chunky. Season with 1/2 tsp salt and 1/4 tsp pepper.
Gently fold cooled potatoes into the tuna mixture. Top with egg halves. Refrigerate 15 minutes before serving.
Notes
Season potatoes while hot for better salt absorption. Chill eggs fully to avoid mashing when slicing. Use water-packed tuna for fewer calories. Store in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg