World`s Best Low-carb Tuna Salad
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 can tuna (without oil)
- 0.5 ½ carrot (s)
- 3 ½ arugula leaves
- 0.33 cloves / n garlic
- 0.5 ½ shallot (s)
- 1 egg (s)
- 1 teaspoon capers
- 0.5 ½ cup crème fraîche
- 3 leaves basil, preferably fresh from the flower pot, 2 - 5 , depending on size)
- 1 teaspoon chives, preferably fresh from the flower pot
- 2 teaspoons parsley, 3 - 4 fresh umbels
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Cut the herbs and vegetables (especially the carrots) very finely with a sharp knife and mix with the crème fraîche. Season with a little pepper. The capers usually bring enough salt with them so that they don`t have to be extra salted.
- Meanwhile, boil the egg inside slightly liquid until it is as soft as wax, quench with cold water and let it cool for a few minutes in a bath of cold water, then peel, cut into small pieces and stir with the rest. You shouldn`t boil the egg hard, otherwise it won`t taste that good.
- Finally, drain the tuna from the can (do not squeeze it out, otherwise it will be too dry!) And stir it into the cream.
- In my opinion, this salad tastes much better than the classic ones based on pickles and mayonnaise and is comparatively light in the stomach or is much easier to digest.
- You can save some calories by using crème légère instead of crème fraîche, as the cream makes up the lion`s share of the calories with around 150 kcal. One serving has only 7 - 8 g of carbohydrates and makes you feel full for dinner!
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