Egg and Tuna Salad

4 grams of carbs per serve - serves 2


2 medium eggs
2 cans of tuna (340 g), drained and flaked
1/2 cucumber (110 g), diced
1/4 medium onion (28 g), thinly sliced
1/4 cup of mayo (60 ml)
1 Tablespoon of mustard (15 ml)
4 cups of spinach (120 g)
Salt and pepper, to taste



1. In a pot, cover the eggs with water and bring to a boil. Once boiling, remove from
heat and put lid on pot. Let sit for 12 minutes and then drain eggs in a colander
and rinse with cold water. Peel and chop the eggs.
2. In a large bowl, combine the chopped eggs, tuna, cucumber, and onion with the
mayo and mustard. Season with salt and pepper, to taste.
3. Divide the spinach leaves between 2 plates and top with equal amounts of egg
and tuna salad.