Tuna Egg Protein Salad
A practical lunch built around tuna, eggs, celery, and dijon yogurt.
460
Calories
38g
Protein
34g
Carbs
12g
Fat
Ingredients
- 2 portionstuna
- 2 cups preparedeggs
- 2 cupscelery
- 1/3 cupdijon yogurt
- 2 tspOlive oil
- to tasteSalt, pepper, and herbs
Instructions
- 1
Prepare eggs according to package directions or use a pre-cooked batch.
- 2
Cook tuna in a skillet with olive oil, salt, pepper, and herbs until ready.
- 3
Add celery and cook until tender but still bright.
- 4
Divide eggs, tuna, and celery between serving bowls.
- 5
Finish with dijon yogurt and adjust seasoning before serving.
Meal planning notes
- Prepare the base ahead of time and portion it before adding fresh toppings.
- Keep sauce separate until serving so the texture stays fresher.
- Use the same structure with a different protein later in the week.
Substitutions
- Swap the protein for tofu, chicken, salmon, turkey, or beans based on preference.
- Use cauliflower rice or extra greens when you want a lower-carb version.
- Change the sauce to vary flavor without changing the full recipe.
Storage and reheating
Store components in airtight containers for up to 3 days. Reheat the cooked ingredients first, then add sauce after warming.
FAQ
Can I meal prep Tuna Egg Protein Salad?
Yes. Keep the sauce separate and store cooked components in shallow containers so the recipe reheats more evenly.
Can I adjust the macros?
Yes. Increase protein for a higher-protein meal, add more vegetables for volume, or adjust the base portion to change carbs.
