How many calories are in Tuna with Arugula and Egg?
Tuna with Arugula and Egg has about 267 calories per serving based on the current ingredient list and serving size on this page.
InternationalSaladsGluten FreeKetoLow CarbUnder 300 CaloriesQuick Meals30 Minute MealsFat Loss Friendly
Tuna with Arugula and Egg
Tuna with Arugula and Egg is a Salads international recipe with 267 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
267 kcal
Total Time
15 min
Servings
1
Protein
24.3 g
Ingredients
- Arugula2 cup (80 g)
- Egg1 count (55 g)
- Lemon Juice1 tablespoon (15 g)
- Olive Oil1 tablespoon (10 ml)
- Canned Tuna in Water1/2 can (60 g)
Instructions
- 1
Step 1
Boil the egg in a pot for 8-10 minutes. Drain, stop cooking process with cold water, peel and cut into pieces.
- 2
Step 2
Put the egg, tuna and arugula leaves in a bowl.
- 3
Step 3
For the dressing, mix the olive oil, lemon juice, salt and pepper to taste. Pour over the salad.
Nutrition Snapshot
Macros and micros at a glance
Calories
267
Protein
24.3g
Carbs
4.4g
Fat
15.5g
Fiber
1.3g
Micronutrients
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Vegetarian
No
Vegan
No
Gluten Free
Yes
Dairy Free
No
Allergens
EggFishTree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Tuna with Arugula and Egg can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Tuna with Arugula and Egg
Is Tuna with Arugula and Egg suitable for vegetarians?
No. Tuna with Arugula and Egg is not vegetarian as written because it includes Canned Tuna in Water.
Is Tuna with Arugula and Egg gluten-free?
Yes. Tuna with Arugula and Egg is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Tuna with Arugula and Egg?
Yes. This recipe includes Egg, Fish, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Tuna with Arugula and Egg ahead of time?
Tuna with Arugula and Egg can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
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