Quick Tahini Tuna & Egg Salad

Name: Quick Tahini Tuna & Egg Salad
Total time: 15 min
Yield: 1 people
Ingredients: 2 cups Lettuce; 1 can (5 oz) Canned Tuna; 2 count Eggs; 1 medium Tomato; 3 tbsp Onion; 2 tbsp Tahini; 1 tbsp Lemon Juice; 0.5 tsp Salt; 0.5 tsp Pimienta

Low Carb • Pescatarian • Dairy-Free • Gluten-FreeUnder 15 MinsHigh ProteinLunchMediterranean

Easy

15min

485kcal

1person

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

A 15-minute, high-protein salad using tahini instead of mayo, served over a bed of fresh lettuce and tomatoes.

Are you looking for a lightning-fast midday meal that doesn't compromise on flavor or nutrition? This Quick Tahini Tuna & Egg Salad is the ultimate game-changer for your daily lunch routine. When you are strapped for time and need something quick and easy, relying on pantry staples like canned tuna is a brilliant strategy. However, instead of the usual heavy mayonnaise, this recipe utilizes a rich, nutty sesame paste to bind everything together. By tossing your tuna with tahini and a bright squeeze of fresh lemon juice, you create a Mediterranean-inspired dish that is both dairy-free and deeply satisfying. Not only is this Quick Tahini Tuna & Egg Salad packed with incredible flavor, but it is also a fantastic way to use up those crisp salad greens sitting in your fridge before they wilt. Serving this creamy, protein-packed salad over a fresh bed of chopped lettuce provides the perfect textural contrast. The addition of juicy, ripe tomatoes and sharp diced onions elevates the bowl with a refreshing crunch and vibrant acidity. Hard-boiled eggs are folded in to round out the meal, providing an extra punch of protein and healthy fats that will keep you full well into the evening. Whether you are working from home or need a speedy meal prep option, this Quick Tahini Tuna & Egg Salad delivers perfectly balanced macros in under 15 minutes.

Ingredients

2 handfuls Lettuce
1 tin Canned Tuna
2 count Eggs
1 medium Tomato
3 tbsp Onion
2 tbsp Tahini
1 tbsp Lemon Juice
0.5 tsp Salt
0.5 tsp Pimienta

Instructions

1
Place the eggs in a small pot, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 9 minutes.
2
While the eggs cook, drain the canned tuna and place it in a medium bowl.
3
Add the tahini, lemon juice, salt, and pimienta to the tuna. Mix thoroughly with a fork until creamy.
4
Dice the tomato and finely chop the onion. Fold the onion into the tuna mixture.
5
Transfer the cooked eggs to an ice bath or run under cold water for 1 minute. Peel and chop the eggs.
6
Wash and tear the lettuce into bite-sized pieces and lay them as the base in a serving bowl.
7
Top the lettuce with the tuna mixture, diced tomato, and chopped eggs. Mix lightly before eating.

Chef's Tips

•If the tahini is too thick to mix easily, add a teaspoon of warm water to help it blend with the tuna.
•Sprinkle a little extra Tajin or sumac on top of the eggs for a bright, tangy finish!

More recipes you might like

Recipe By

Kitchen Buddy Chef