Tuna and Veggie Bowl

1 Reviews
100% would make this recipe again

Preparation : 15 min Cooking : 10 min
400 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy


4 eggs size large
12 mini-tomatoes (cherry, miniature or grape), diced 3/4 cup
2 stalks celery, finely diced 140 g
2 shallots, finely chopped 80 g
2 tsp Dijon mustard 10 g
4 tbsp extra virgin olive oil 60 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
300 g tuna, canned
1 2/3 cup mixed greens 40 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
12 black olives 5 tbsp


  1. Boil the eggs (10 min), cool them down immediately in cold water. Set aside.
  2. Meanwhile, prepare the vegetables: Dice the celery and tomatoes, finaly chop the shallot. Put them in a salad bowl then add the mixed greens. In a small bowl, combine the oil, lemon juice and mustard, then add the vinaigrette to the salad. Adjust the seasoning, then toss.
  3. Transfer the salad to serving bowls. Cut the tuna into pieces and quarter the eggs. Place them on top of the salad with the olives, then serve.

Nutrition Facts Table

per 1 serving (250g)


% Daily Value




27 g

42 %

Saturated 5 g
+ Trans 0 g

25 %


240 mg


300 mg

12 %


8 g

3 %


2 g

8 %


2 g

Net Carbs

6 g


30 g

Vitamin A

29 %

Vitamin C

18 %


8 %


20 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Niacin, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin D, Vitamin E, Vitamin K
Good source of  :
Iron, Magnesium, Pantothenic Acid, Potassium, Vitamin B2, Zinc
Source of  :
Calcium, Copper, Manganese, Vitamin B1, Vitamin B6, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Meat and Alternatives 3 ½
Fats 4 ½

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again

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