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.

Prep Time10

Cook Time10

Keyword: Carrie Brown, Powdered Egg White Protein

Recipe Creator: Carrie Brown

Servings: servings

Calories: 174.6kcal

Author: Carrie Brown

Ingredients

2 large Portobello mushrooms 4 oz. each
2 Tbsp. egg white protein powder
1/4 tsp. konjac flour or glucomannan powder
6 Tbsp. unsweetened Greek yogurt
1 Tbsp. lemon juice
2 Tbsp. white wine vinegar
Sea salt
Ground black pepper
7 oz. canned tuna drained (200 g.)
2 oz. celery sliced
6 oz. English cucumber peeled, sliced and quartered
3 green onions sliced
2 slices cheese

Instructions

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.

Notes

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Nutrition