Canned tuna and egg salad

Do you know a keto dish that only takes 15 minutes to cook? This is a creamy tuna salad on crispy romaine lettuce leaves, garnished with halved eggs and tomatoes. Delicious and simple dish!

Ingredients

• 110 g Celery
• 2 pcs Green onions
• 150 g Canned Tuna
• 0.5 pcs Juice and lemon zest
• 125 ml Mayonnaise
• 1 tsp Dijon mustard
• 4 pcs Egg
• 175 g Romaine lettuce
• 110 g Cherry tomatoes
• 110 g Olive oil
• Salt and pepper

Directions

1. Chop celery and chives finely and place in a medium bowl. Add canned tuna, lemon, homemade mayonnaise, and mustard. Stir well, salt and pepper the salad to your liking. Set the bowl aside.
2. Place the eggs in a saucepan and pour in the water so that it completely covers them. Boil the eggs for 5-6 minutes for soft-boiled eggs or 8-10 minutes for hard-boiled eggs.
3. Pour cold water over the eggs to make it easier to peel them later. Cut the peeled eggs into wedges or halves.
4. Place romaine lettuce leaves on a plate, garnish with chopped tomatoes and eggs, then drizzle with olive oil. Place the tuna salad on the same plate and season with salt and pepper to your liking.