Name: Tuna Salad with Greek Yogurt and Celery on Rice Cakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 can Canned Tuna in Water (approx 140g); 1/4 cup Nonfat Greek Yogurt (approx 60g); 1 stalk Celery (approx 40g), chopped; 3 Whole Grain Rice Cakes; 1/2 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; Salt and Pepper to taste

Tuna Salad with Greek Yogurt and Celery on Rice Cakes

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

YOUR SOLIN GENERATED RECIPE

Tuna Salad with Greek Yogurt and Celery on Rice Cakes

Enjoy a refreshing and light tuna salad that combines protein-packed canned tuna with tangy nonfat Greek yogurt and crisp celery, all served atop crunchy whole grain rice cakes. A hint of olive oil and a squeeze of lemon brighten the flavors, making this snack both satisfying and nutritionally balanced.

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NUTRITION

Protein

40.5g

Fat

9.1g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Tuna in Water (approx 140g)

1/4 cup Nonfat Greek Yogurt (approx 60g)

1 stalk Celery (approx 40g), chopped

3 Whole Grain Rice Cakes

1/2 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Drain the tuna and place it in a medium bowl.
2
Add the nonfat Greek yogurt, chopped celery, lemon juice, olive oil, salt, and pepper to the tuna.
3
Mix well until all ingredients are evenly combined.
4
Lay out the whole grain rice cakes on a serving plate.
5
Spoon the tuna salad mixture evenly over the rice cakes.
6
Enjoy immediately as a balanced and refreshing afternoon snack.