I made this salad to finally use up all the canned food I’ve been hoarding in my pantry… but honestly, it turned out so good?! Lee and I genuinely enjoyed it. So if you’re feeling a bit lazy today, try this with some toasted bread – you’ll still get that café-quality meal while keeping it nice and calorie-friendly.
Quick Tuna and Egg Salad
Difficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
10
minutesCalories
286
kcalProtein
30
gCarbs
15
gFat
13
gIngredients
Canned quail eggs (drained)
200gCanned tuna (drained)
300 gramCanned sweet corn (drained)
420gSalt
a pinchLight mayonnaise
70gAyam light sweet chilli sauce
70gOptional: Coriander
50g
Directions
- Preparation
- Prepare a large mixing bowl.
- Cooking
- Drain the tuna and add it to the bowl.
- Rinse and drain the quail eggs, then add them in.
- Lightly smash the quail eggs so they mix more easily.
- Drain the sweet corn and add it to the bowl.
- Chop the coriander (if using) and add it in.
- Season with some salt.
- Add the light mayonnaise.
- Mix everything gently, then add the sweet chilli sauce and mix again.
- Toast the bread, assemble the sandwich, and enjoy!
Recipe Video
Notes
- With 2 slices of bread (80g): 498 kcal (P37 / C55 / F15)
- You can replace the canned quail eggs with 4 boiled eggs.
- Coriander can be swapped for spring onion or parsley.
- I used Hellman’s Truffle Mayo, but any light mayo (or full-fat mayo, depending on your macros) works perfectly.