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1. TUNA & EGG SALAD
Ingredients:
• 2 cans tuna, drained
• 3 boiled eggs, chopped
• 2 tablespoons mayonnaise or plain Greek yogurt
• 1 teaspoon mustard
• 1/4 cup finely chopped onion
• 1/4 cup chopped celery or cucumber
• Salt and black pepper, to taste
• Fresh parsley, chopped
• Lettuce, tomato, and cucumber for serving
Instructions:
In a bowl, mix the tuna, chopped eggs, mayonnaise, mustard, onion, celery or cucumber, salt, pepper, and parsley. Serve over fresh lettuce with tomato slices and cucumber on the side.
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2. TUNA & EGG STUFFED AVOCADOS
Ingredients:
• 2 ripe avocados
• 1 can tuna, drained
• 2 boiled eggs, chopped
• 2 tablespoons mayonnaise or plain Greek yogurt
• 1 tablespoon lemon juice
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped bell pepper or tomato
• Salt and black pepper, to taste
• Fresh parsley or cilantro, chopped
Instructions:
Cut the avocados in half and remove the pit. Scoop out a little of the center to make more room for the filling. In a bowl, mix the tuna, chopped eggs, mayonnaise, lemon juice, red onion, bell pepper or tomato, salt, pepper, and herbs. Spoon the mixture into the avocado halves and serve chilled.
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3. TUNA & EGG TOASTS
Ingredients:
• 4 slices toasted bread
• 1 can tuna, drained
• 2 boiled eggs, chopped
• 2 tablespoons mayonnaise
• 1 teaspoon mustard
• 1 tablespoon finely chopped onion
• Fresh parsley, chopped
• Black pepper, to taste
• Chopped tomato or cucumber, optional
Instructions:
Mix the tuna, chopped eggs, mayonnaise, mustard, onion, parsley, and black pepper until creamy. Spread the mixture over the toasted bread and top with chopped tomato or cucumber for extra freshness.
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4. CRISPY TUNA & EGG CROQUETTES
Ingredients:
• 2 cans tuna, drained
• 2 boiled eggs, chopped
• 2 cups cooked mashed potatoes
• 1 raw egg
• 1/2 cup breadcrumbs
• 2 tablespoons finely chopped onion
• Fresh parsley, chopped
• Salt, black pepper, and garlic powder, to taste
• Oil for frying
Instructions:
In a bowl, combine the mashed potatoes, tuna, chopped boiled eggs, onion, parsley, salt, pepper, and garlic powder. Shape the mixture into small croquettes. Dip each croquette in beaten egg, then coat with breadcrumbs. Fry in hot oil until golden and crispy on the outside. Serve with your favorite dipping sauce.
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5. TUNA FRIED RICE WITH SCRAMBLED EGGS
Ingredients:
• 2 cups cooked cold rice
• 1 can tuna, drained
• 2 eggs
• 1/2 cup diced carrots
• 1/2 cup peas
• 2 tablespoons chopped green onions
• 2 tablespoons soy sauce
• 1 tablespoon oil
• Black pepper, to taste
Instructions:
Heat the oil in a large pan or skillet. Add the eggs and scramble until cooked. Add the carrots, peas, rice, tuna, soy sauce, and black pepper. Stir everything together and cook for a few minutes until the rice is hot and flavorful. Finish with chopped green onions on top.
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6. TUNA & EGG LETTUCE WRAPS
Ingredients:
• Large lettuce leaves
• 1 can tuna, drained
• 2 boiled eggs, chopped
• 1/4 cup corn
• 1/4 cup shredded carrot
• 1/4 cup chopped cucumber
• 2 tablespoons mayonnaise or plain Greek yogurt
• Lemon juice, to taste
• Salt and black pepper, to taste
• Fresh parsley, chopped
Instructions:
In a bowl, mix the tuna, chopped eggs, corn, carrot, cucumber, mayonnaise or yogurt, lemon juice, salt, pepper, and parsley. Spoon the mixture into fresh lettuce leaves and serve as light, crunchy wraps.
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Tip:These egg and tuna recipes are perfect for quick meals, work lunches, light dinners, or easy meal prep. They are budget-friendly, full of protein, and packed with flavor.
Which one would you try first?
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