Hard-boiled eggs tossed with canned tuna, celery, onion, and a creamy mayo dressing — a Mediterranean-style suhoor salad, light yet filling, served with toasted bread or lettuce leaves.
Egg and tuna salad is a common dish in Mediterranean and Levantine kitchens — it the complete protein of the eggs with the omega-3 of the tuna and the fiber of the celery.
At suhoor it provides long-lasting fullness with a light flavor that doesn't weigh on the stomach. The celery adds freshness and juiciness that balance the creaminess of the mayonnaise.
Place the eggs in boiling water for 9 minutes to become fully hard-boiled. Drain and cool in cold water, then peel. Cut into medium cubes.
Wash the celery, remove the tough fibers, and cut into thin slices. Finely chop the onion.
In a bowl, combine the drained tuna with the onion, celery, mayonnaise, and lemon juice. Season with salt and pepper and stir. Cover the bowl and chill for 5 minutes.
Add the egg cubes to the tuna mixture and stir gently. Pour onto a serving plate and garnish with olive oil and parsley. Serve with toasted bread or lettuce leaves.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Eggs with Tuna and Celery, and how to fix them:
Double the lemon juice and add a pinch of paprika. Tuna alone needs acidity.
Drain the tuna in a strainer for ten minutes. Reduce the mayonnaise if you see the mixture is loose.
Peel the stalks and remove the strings before chopping. Large celery needs peeling.
Cool them completely before cutting and stir gently. Hot eggs crumble fast.
A full day in an airtight container. Cover the surface with a thin layer of mayonnaise to prevent drying out.
Eggs and tuna lose their texture.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| mayonnaise | Greek yogurt | 1:1 | Lighter version with fewer calories. |
| celery | chopped cucumber | 1:1 | Lighter flavor with similar texture. |
| white onion | chopped green onion | 1:1 | Lighter flavor. |
| Ingredient | 2 people | 4 people | 6 people |
|---|---|---|---|
| Eggs | 4 | 8 | 12 |
| Tuna | 150 g | 300 g | 450 g |
| Celery | 60 g | 120 g | 180 g |
| Mayonnaise | 30 g | 60 g | 90 g |
Drain the tuna well from the water so the mixture doesn't become watery. Cool the eggs completely before cutting so they keep their shape.
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