Tuna Mushroom Salad
If you’re looking for something that’s both filling and filled with fresh flavor, then check out this tuna mushroom salad.
- 2large Portobello mushrooms4 oz. each
- 2Tbsp.egg white protein powder
- 0.25tsp.konjac flouror glucomannan powder
- 6Tbsp.unsweetened Greek yogurt
- 1Tbsp.lemon juice
- 2Tbsp.white wine vinegar
- Sea salt
- Ground black pepper
- 7oz.canned tunadrained (200 g.)
- 6oz.English cucumberpeeled, sliced and quartered
- 3green onionssliced
Place mushrooms upside down (gills facing up) on a piece of parchment paper on a baking sheet and broil for about 6 – 8 minutes, until tender. Add a slice of cheese on each and broil for another minute or until the cheese is melted.
In a bowl, whisk the egg white powder and konjac flour together, and then add the Greek yogurt, lemon juice, white wine vinegar, and salt. Mix together until completely combined.
Add the tuna, celery, cucumber, and green onions and stir.
Remove the mushrooms from the oven, and transfer each mushroom onto a separate plate.
Pile tuna salad onto each mushroom.
Grind black pepper over each plate and serve.
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Serving: 1mushroomCalories: 174.6kcalCarbohydrates: 10.23gProtein: 31.66gFat: 1.66gSaturated Fat: 0.32gPolyunsaturated Fat: 0.58gMonounsaturated Fat: 0.18gCholesterol: 38.02mgSodium: 443.73mgPotassium: 827.53mgFiber: 3.08gSugar: 5.64gVitamin A: 31.24IUVitamin C: 6.41mgCalcium: 102.12mgIron: 2.22mgSugar Alcohol: 0.26gNet Carbs: 6.9g