Tuna Salad with Grated Pickled Egg
This tuna salad with grated pickled eggs is the perfect lunch recipe. It’s healthy, light and delicious. Perfect as meal prep through the week, you’re going to love this easy to make meal.
Ingredients
- 12 ounces canned tuna, drained
- ¼ cup kewpie mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, fresh squeezed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup celery, chopped small
- ¼ cup shallot, chopped small
- ¼ cup jalapeno, chopped small, remove seeds and veins
- 2 tablespoons Italian parsley, chopped small
- 2 tablespoons dill, chopped small
- 1 hard boiled pickled egg, grated over the top
Equipment
- 1 large mixing bowl
- 1 paddle microplane grater
Instructions
- Grab a large mixing bowl, combine kewpie mayonnaise, Dijon mustard, fresh squeezed lemon juice, salt, pepper, onion powder, and garlic powder. Whisk well.
- Next, add the diced shallots, diced celery, diced jalapeno, chopped Italian parsley and dill. Mix well.
- Open a can of tuna and drain off the excess liquid. Add the tuna to the mixing bowl. Toss until well combined.
- Then, use your microplane grater to grate one hard boiled pickled egg over the tuna salad. Serve and enjoy.
Nutrition
Serving: 1serving, Calories: 207kcal, Carbohydrates: 5g, Protein: 19g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 538mg, Potassium: 299mg, Fiber: 1g, Sugar: 2g, Vitamin A: 430IU, Vitamin C: 13mg, Calcium: 41mg, Iron: 2mg