Tuna Broccoli Salad with Poached Egg & Sprouts

Hello there! It’s been a while since I posted a recipe.  I’m pretty excited to share you my very own tuna salad.  We normally have leftovers in the fridge and totally forget about them.  Worst they will end up in the bin.  That’s sad. It’s not good to waste.  Hence, I came up with my own salad recipe using leftovers!

My very own Tuna Broccoli Salad with Poached Egg & Sprouts

10 minutes preparation and cooking, good for 1-2 serving.

Here’s what you need:

  • 5 tablespoons water
  • 100 grams tuna flakes in vegetable oil (leftover)
  • 150 grams broccoli (florets)
  • 150 grams beans sprouts
  • 1 tablespoons butter
  • 1 egg (poached)
  • Salt & pepper to taste

Time to Cook:

  1. Pour in water, tuna flakes in vegetable oil, simmer a bit in the pan.
  2. Pour in broccoli, sprouts, topped the butter and cover. Let it simmer for 2-3 minutes.
  3. Once the vegetables are cooked, stir a bit.
  4. Serve in a bowl, topped with poached egg.
  5. Finally seasoned with salt & pepper to taste.

Canned tuna can be a good source of omega-3 fatty acids which is good for your heart.  I love broccoli because it contains high levels of both calcium and vitamin K, which are vital for bone health and prevention of osteoporosis.  It’s a good anti-inflammatory food too!  While mung beans sprouts are good source of Vitamin K and Copper which support for Anti-cancer, Anti-diabetic activity.

I hope you’ll try and love it! Tell me your experience. I love to hear from you!

Tuna Broccoli Salad with Poached Egg & Sprouts - 52 Stirs Lounge
Tuna Broccoli Salad with Poached Egg & Sprouts - 52 Stirs Lounge
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