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
Directions:
- 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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Nutrition Facts
Tuna Mushroom Salad
Serving Size
1 mushroom
Amount per Serving
Calories
174.6
% Daily Value*
Fat
1.66
g
3
%
Saturated Fat
0.32
g
2
%
Polyunsaturated Fat
0.58
g
Monounsaturated Fat
0.18
g
Cholesterol
38.02
mg
13
%
Sodium
443.73
mg
19
%
Potassium
827.53
mg
24
%
Carbohydrates
10.23
g
3
%
Fiber
3.08
g
13
%
Sugar
5.64
g
6
%
Sugar Alcohol
0.26
g
Net Carbs
6.9
g
Protein
31.66
g
63
%
Vitamin A
31.24
IU
1
%
Vitamin C
6.41
mg
8
%
Calcium
102.12
mg
10
%
Iron
2.22
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
