Recipe · Lunch · Moderate cost

Tuna and Egg Salad Bowl

Name: Tuna and Egg Salad Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 170 g canned tuna in water, drained; 100 g large eggs, raw weight before boiling (a large egg is 50 g); 100 g lettuce leaves; 150 g cucumber; 150 g tomatoes; 13.5 g olive oil

By CalorTracker Team · Reviewed 2026-10-25

A salad bowl of lettuce, cucumber and tomato topped with flaked tuna and quartered boiled egg

Quick answer

One serving (1 of 2) has 237 kcal, 24.6 g protein, 7.4 g carbs and 12.6 g fat.

Prep: 15 min
Cook: 10 min
Total: 25 min
Makes: 2 servings

A cold lunch that takes 25 minutes, most of it the eggs boiling. The dressing is just olive oil and lemon juice, so the oil is the only added fat counted in the nutrition.

Ingredients

Weights are for the whole recipe, in the state named for each ingredient (raw, cooked, dry or canned), because that is the weight the nutrition below is calculated from. Each ingredient links to its nutrition facts.

Servings

170 gcanned tuna in water, drained
100 glarge eggs, raw weight before boiling (a large egg is 50 g)
100 glettuce leaves
150 gcucumber
150 gtomatoes
14 golive oil

Also needed, not counted: juice of half a lemon; salt and black pepper.

Method

Lower the eggs into simmering water and boil for 10 minutes. Cool them in cold water, then peel and quarter them.
Tear the lettuce, slice the cucumber and cut the tomatoes into wedges. Divide them between two bowls.
Drain the tuna, flake it over the vegetables and add the eggs.
Whisk the olive oil with the lemon juice, salt and pepper, and pour it over the bowls.

Notes

Drain the tuna well. The nutrition is for drained tuna packed in water.

Nutrition per serving

Calories: 237kcal
Protein: 24.6g
Carbs: 7.4g
Fat: 12.6g

Tuna and Egg Salad Bowl: nutrition for 1 of 2 servings
Nutrient	Per serving
Calories	237 kcal
Protein	24.6 g
Carbs	7.4 g
of which sugars	3.8 g
Fat	12.6 g
of which saturated	2.7 g
Fiber	1.9 g

Calculated from the USDA FoodData Central values of the ingredients above, in the weights listed, divided by 2. The whole recipe is 473 kcal. Salt, pepper, herbs, spices and water are not counted.

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Nutrition is calculated from USDA values for the listed ingredients and changes with brands, ripeness and how you cook. Check ingredient labels if you have an allergy.

Source: USDA FoodData Central, retrieved October 20, 2026. How we calculate.