Ingredients:

  • 2 cans (5 oz / 142g each) Albacore tuna in water, drained
  • 4 large eggs
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (20g) red onion, finely diced
  • 2 tbsp (20g) celery, finely diced
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (1.5g) cracked black pepper
  • 1 cup (150g) fresh baby spinach

Instructions:

  1. Bring a small pot of water to a rolling boil. Carefully lower the eggs in and simmer for 7 minutes (for jammy centers) or 9 minutes (for firm centers), then immediately plunge into an ice bath for 3 minutes.
  2. In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
  3. Fold in the drained tuna, diced red onion, and diced celery, stirring gently until the tuna is evenly coated.
  4. Divide the fresh baby spinach between two bowls and scoop the tuna mixture into the center of each.
  5. Peel and halve the boiled eggs, placing them symmetrically on top of the tuna mixture and finishing with a final crack of black pepper.