Tuna and Egg Mezze Plate with Olives
A bright Mediterranean mezze plate of flaked canned tuna, jammy hard-boiled eggs, briny olives and juicy tomatoes. Tuna and eggs together make this a standout source of vitamin B12, with about 3 mcg per plate.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 1
Ingredients
- 80gcanned tuna in water or olive oil, drained
- 2largeeggs
- 10whole (about 35 g)mixed olives (Kalamata and green)
- 6whole (about 90 g)cherry tomatoes, halved
- 0.5medium (about 70 g)cucumber, sliced
- 1tbsp (15 ml)extra virgin olive oil
- 0.5wholelemon, for juice
- 1pinchdried oregano
- 1pinchsalt and black pepper
Instructions
- 01
Place the eggs in a small saucepan, cover with cold water, and bring to a boil. Once boiling, cook for 8 to 9 minutes for firm yolks (or 6 to 7 for jammy). Drain and cool under cold running water, then peel and halve.
- 02
Drain the canned tuna well and flake it into a small mound with a fork.
- 03
Arrange the tuna, halved eggs, olives, cherry tomatoes and cucumber slices in separate sections on a small plate.
- 04
Drizzle everything with the olive oil and a squeeze of fresh lemon juice.
- 05
Sprinkle with dried oregano, a pinch of salt and black pepper. Serve right away as a fresh mezze snack or light plate.
Nutrition (per serving)
- Calories
- 420kcal
- Protein
- 31g
- Carbs
- 9g
- Fat
- 28g
- Fiber
- 3g
- Selenium
- 94mcg
- Zinc
- 1.8mg
- Iron
- 2.8mg
- B12
- 3mcg
- Iodine
- 58mcg
- Sodium
- 680mg
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