“BIG TUNA” -Andy Bernard
I feel like tuna salad is a classic lunch, and this was delicious 😍 It has everything you need! Protein from the tuna 🐟 and eggs 🥚, carbs from the bread 🍞, and fat from the olive oil 🥣! (They really need to make an olive oil emoji!) 😂
Didn't go to work today due to snow, so I cooked lunch. This is a grilled ham&cheese with two perfectly fried eggs on top. Just runny enough to soak into the bread. So good! Used #miraclewhip instead of #butter . The bread was crispier! Don't forget the #valentinahotsauce ! #daddycooks
S.A.C. LUNCH PRESENTS
SIMPLE AND CLEAN GARLIC SALMON STUFFED EGGS
18 Large eggs – Hardboiled
6-8 oz cooked garlic pepper salmon
½ Cup Miracle Whip Light
Zest of one lemon
Thaw approximately 10 oz of “AquaStar Smoky Peppercorn Salmon”. Cook on a hot, clean, and freshly oiled grill. Place meat side down first. Grill about 3 minutes, turn and cook about another 3-4 minutes. Ensure that the fish is fully cooked and remove. Place in the freezer to cool.
Bring a large pot of water to a rolling boil. Carefully place the eggs into the boiling water. I use an insertable strainer pot. Boil for approximately 10 minutes. Remove eggs and insert into an ice bath immediately. Let cool 5-10 minutes then remove shells. Cut eggs into half long ways and remove yolks. I cook 18 eggs expecting to have 15 full eggs or 30 halfs.
Zest a lemon into a small bowl. Remove salmon from the freezer and place into a medium sized bowl. Use a fork to flake and smash thoroughly. Add 1 teaspoon of lemon zest, and miracle whip. Combine. Salt and pepper to taste.
Place salmon mixture into a piping bag or baggie with the corner cut off. Stuff each egg with enough salmon that it is just mounded.
Sprinkle with lemon zest and fresh cracked pepper.
Makes 30 half eggs, 2 equals 1 serving
Per Serving – 43 Calories
Fat -2.2 g
Carbs – 1.6 g
Protein – 4.3 g
Sodium – 138 mg
Cholest. – 8.2 mg