Sometimes in our busy lives we just run empty in the middle of the day. When that happens we want something quick and full of energy – unfortunately the easiest options always seem to be loaded with sugar or fat. For that moment I love having a box of this tuna salad in the fridge. It indulges that urge but can be as clean and healthy as you want to it be. If you’re a hardcore low carb dieter, this will taste great with sliced aubergine. If you want to go even lower on the fat you can use cottage cheese instead of sour cream and mayonnaise. Either way it always tastes great and will keep you satisfied for a few more hours.
- 1 can of tuna
- 1 small red onion
- 6 hard boiled eggs
- 1 tin of sour cream
- A dash of mayonnaise to taste, I personally use two tbs. For a much healthier version use cottage cheese as a substitute for both the sour cream and mayyonaise.
- Salt and pepper.
- A little mild curry powder.
- Decorate the salad with either parsley or coriander
Making the salad is not complicated. Hard boil the eggs. Finely chop the onions. When the eggs have cooled down throw everything together in a bowl and stir until it is nicely blended. It is as simple as that. This salad tastes great with the crackers recipe we shared last week. Enjoy!
Feature picture by Sodanie Chea