Crunchy Tuna Egg Salad 🥗✨

Looking for a high-protein lunch recipe that is savoury, flavourful, and still packing crunch? This Crunchy Tuna Egg Salad is the perfect, simple recipe that’s ready in just 15 minutes!

Made with smoky tuna, soft-boiled eggs, and creamy ricotta, it delivers classic savoury flavours with a rich, creamy base and a satisfying crunch in a light, weight-loss-friendly meal.

It’s easy to portion, easy to digest and ideal for meal prep, summer lunches or protein focused snacks. Enjoy it on its own, spooned over crisp lettuce, or paired with your favourite low carb crackers for a nourishing meal that feels both comforting and fresh!

Ingredients

1 scoop Tasteless Protein Collagen by Feel Good Protein
1 tsp Seasoned Salts by Mingle (Chilli Umami)
95g canned tuna (smoked flavour)
½ cup light smooth ricotta
1 boiled egg
1 tbsp oyster sauce
1 packet Korean Seasoned Roasted Seaweed
½ stalk celery, finely chopped
Rice seasoning (to taste)

Method

Bring a small pot of water to a boil. Carefully add the egg and cook for 10 minutes. Remove the egg and immediately transfer it to an ice bath to cool completely and stop the cooking process.
Finely dice the celery and set aside.
Once the egg has cooled, peel and dice into cubes. Set aside.
To a mixing bowl, add the entire can of tuna, including the brine.
Add the tasteless protein powder to the tuna and mix until fully dissolved and clump-free.
Add the ricotta, diced celery, diced egg, seasoned salts, and oyster sauce to the bowl. Stir until all ingredients are evenly combined and well coated.
To serve, sprinkle with rice seasoning and pair with roasted seaweed sheets.
Enjoy your Crunchy Tuna Egg Salad!