Spicy tuna salad with egg
Recipe for an easy tuna salad with egg and chilli: mildly spicy and really delicious.
Servings 4 servings
Calories 182kcal
Ingredients
- 2 tins tuna, drained
- 4 hard-boiled eggs
- 2 fresh jalapeños, deseeded and finely chopped
- 2 spring onions, finely sliced
- 75 ml mayonnaise
- 2 tbsp crème fraîche - I use 18% fat
- 1 tsp Dijon mustard
- 1 tsp chilli sauce - adjust to taste
- Salt and pepper
Instructions
- Roughly chop the hard-boiled eggs. You can use an egg slicer if you like, slicing each egg in both directions (lengthways, then crossways).
- Put the tuna, eggs, crème fraîche, mayonnaise, Dijon mustard, chilli sauce, jalapeños and spring onions in a bowl and stir well to combine.*If you can't get hold of fresh jalapeños, you can use 1/2 a green pepper or another very mild green chilli instead.
- Season the tuna salad with salt and pepper, and add more chilli sauce if you want it spicier.You can also add a little freshly squeezed lemon juice, which gives it a lovely freshness.
- Keep your spicy tuna salad with egg covered in the fridge until you are ready to serve it.
Nutrition
Calories: 182kcal | Carbohydrates: 3g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 211mg | Sodium: 343mg | Potassium: 183mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg