Keto Life: Over 100 Healthy and Delicious Ketogenic Recipes by Sahil Makhija

Author:Sahil Makhija
Language: eng
Format: azw3, epub, mobi
Publisher: Appleseed Press Book Publishers
Published: 2019-12-11T23:00:00+00:00

TUNA

SALAD

Tuna is not exactly indigenous to India. We always had visiting relatives bring us little cans of tuna from other countries when I was growing up, so my mother concocted a truly spectacular salad recipe with it. Mine is true to hers with one little twist—bacon. After all, what salad is complete without it?

SERVINGS: 4

PREP TIME: 5 Minutes

COOKING TIME: 10 Minutes

NUTRITION INFO: (per serving)

CALORIES: 326

NET CARBS: 0 g

CARBS: 6 g

FAT: 25 g

PROTEIN: 22 g

FIBER: 6 g

4 eggs

100 grams cabbage, julienned

4 tablespoons mayonnaise

2 tablespoons horseradish sauce

2 strips bacon, cooked and chopped

Salt and pepper, to taste

200 grams canned tuna, drained

20 grams celery, diced

20 grams spring onion, diced

20 grams lettuce, diced

20 grams green bell pepper, diced

1 teaspoon mustard

1 teaspoon Sriracha

1Boil the eggs for about 6 minutes and let cool. Once cool, peel and set aside.

2Mix the cabbage with 2 tablespoons mayonnaise, 1 tablespoon horseradish sauce, and the bacon. Season with salt and pepper, mix well, and set aside.

3Roughly chop two of the eggs, then break the tuna with a fork and add to the eggs. Mix well.

4Add in the celery, spring onion, lettuce, bell pepper, remaining mayonnaise and horseradish sauce, 1 teaspoon mustard, Sriracha, season with salt and pepper, and mix well.

5Combine the cabbage mix and tuna mix. Cut the remaining eggs in half, place them on top of the salad, and serve.

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