Tuna Salad Lettuce Wraps with Sliced Cucumbers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Salad Lettuce Wraps with Sliced Cucumbers

YOUR SOLIN GENERATED RECIPE

Tuna Salad Lettuce Wraps with Sliced Cucumbers

Enjoy a refreshing twist on the classic tuna salad, where delicate tuna is paired with a creamy hint of Greek yogurt and avocado, accented by a drizzle of olive oil and a touch of lemon. Served in crisp lettuce wraps with a side of cool, sliced cucumbers and a bit of quinoa for a satisfying crunch, this snack delivers a delightful mix of textures and flavors that balance savory, tangy, and fresh perfectly.

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NUTRITION

344kcal
Protein
24.2g
Fat
17.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

2 oz canned tuna (water-packed)

2 tbsp plain nonfat Greek yogurt

1/2 avocado

3 tsp extra virgin olive oil

1/3 cup cooked quinoa

3 butter lettuce leaves

1/2 cup sliced cucumber

1/4 cup diced celery

1 tsp lemon juice

1 tbsp fresh dill (optional)

Salt and pepper to taste

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PREPARATION

  • 1

    In a bowl, combine the drained tuna with the Greek yogurt. Mix well to create a creamy base.

  • 2

    Dice the avocado and celery, then add them to the tuna mixture along with the lemon juice and fresh dill. Season lightly with salt and pepper.

  • 3

    Drizzle in the olive oil and gently fold in the cooked quinoa until evenly distributed.

  • 4

    Lay out the butter lettuce leaves on a plate. Spoon the tuna salad mixture into the center of each leaf.

  • 5

    Arrange sliced cucumbers on the side for added crunch and freshness.

  • 6

    Finish by giving a final light seasoning, and serve immediately as a refreshing afternoon snack.

Tuna Salad Lettuce Wraps with Sliced Cucumbers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Salad Lettuce Wraps with Sliced Cucumbers

YOUR SOLIN GENERATED RECIPE

Tuna Salad Lettuce Wraps with Sliced Cucumbers

Enjoy a refreshing twist on the classic tuna salad, where delicate tuna is paired with a creamy hint of Greek yogurt and avocado, accented by a drizzle of olive oil and a touch of lemon. Served in crisp lettuce wraps with a side of cool, sliced cucumbers and a bit of quinoa for a satisfying crunch, this snack delivers a delightful mix of textures and flavors that balance savory, tangy, and fresh perfectly.

NUTRITION

344kcal
Protein
24.2g
Fat
17.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

2 oz canned tuna (water-packed)

2 tbsp plain nonfat Greek yogurt

1/2 avocado

3 tsp extra virgin olive oil

1/3 cup cooked quinoa

3 butter lettuce leaves

1/2 cup sliced cucumber

1/4 cup diced celery

1 tsp lemon juice

1 tbsp fresh dill (optional)

Salt and pepper to taste

PREPARATION

  • 1

    In a bowl, combine the drained tuna with the Greek yogurt. Mix well to create a creamy base.

  • 2

    Dice the avocado and celery, then add them to the tuna mixture along with the lemon juice and fresh dill. Season lightly with salt and pepper.

  • 3

    Drizzle in the olive oil and gently fold in the cooked quinoa until evenly distributed.

  • 4

    Lay out the butter lettuce leaves on a plate. Spoon the tuna salad mixture into the center of each leaf.

  • 5

    Arrange sliced cucumbers on the side for added crunch and freshness.

  • 6

    Finish by giving a final light seasoning, and serve immediately as a refreshing afternoon snack.