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Tuna-Egg Salad

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Tuna-Egg Salad

5 from 2 votes
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Course: Lunch
Cuisine: American
Keyword: Tuna-Egg Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 354kcal


  • 1 can tuna, canned in water
  • 1 medium avocado
  • 1 medium lemon
  • 1/4 medium onion, red
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 2 large egg
  • 8 slice bread, whole wheat
  • 2 cup spinach

Serve With

  • 2 cup raspberries


  • Hard-boil eggs. Cool to room temperature and peel.
  • Drain tuna and scoop into a medium bowl. Add avocado, juice of lemon and diced onion to tuna. Season with salt and pepper and mash together. Chop eggs and fold into tuna mixture.
  • Toast bread. Layer 4 slices with tuna mixture and spinach. Top with remaining 4 slices of toast. Cut in half and serve with raspberries.
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Calories: 354kcal | Carbohydrates: 43g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 106mg | Sodium: 578mg | Fiber: 12g | Sugar: 7g

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