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Simple egg-tuna salad

Peppery watercress and rocket add bite to this protein-packed salad.

Serves 1, per serving: 218 kcal, 38g protein, 1g carbs, 7g fat, 1g fibre


  • 1 large egg
  • 100g tinned tuna, drained
  • 1 large handful watercress and rocket
  • 1 stick celery, chopped
  • ½ tsp garlic and herb seasoning
  • 1 tsp fat-free dressing



  1. Put the egg in a pan of cold water, bring to the boil and simmer for 6 minutes.
  2. When the egg is cool enough to handle, peel and roughly chop.
  3. Mix together the tuna, watercress, celery, add the egg, drizzle with the dressing and season to taste.



  • Spice things up with a little cayenne pepper.
  • As you increase your food choices over the next five weeks, you can include more ingredients – tomato, beans and nuts are all excellent nutritious additions.

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