Herb-Crusted Tuna Salad with Crispy Baked Pita Chips

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

Herb-Crusted Tuna Salad with Crispy Baked Pita Chips

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tuna Salad with Crispy Baked Pita Chips

Enjoy a refreshing and protein-rich tuna salad elevated by a fresh herb crust and perfectly paired with crispy baked whole wheat pita chips. The mix of tender canned tuna with nonfat Greek yogurt, crunchy celery, and vibrant red onion, accented by fresh parsley and a zesty lemon dressing, creates a balanced meal that's both satisfying and light.

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NUTRITION

354kcal
Protein
38.7g
Fat
7g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Canned Tuna in Water

1/4 cup Nonfat Greek Yogurt

1 stalk Celery

2 tbsp Red Onion

1 tbsp Fresh Parsley

1 tbsp Lemon Juice

1/2 Whole Wheat Pita

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F for the pita chips.

  • 2

    In a bowl, combine the drained tuna, Greek yogurt, diced celery, finely chopped red onion, and fresh parsley.

  • 3

    Add lemon juice to the mixture and gently stir to combine. Season lightly with salt and pepper if desired.

  • 4

    Cut the whole wheat pita into small triangles and toss them with olive oil. Arrange the pita pieces on a baking sheet.

  • 5

    Bake the pita pieces for about 8-10 minutes until they become crispy and lightly golden.

  • 6

    Serve the herb-crusted tuna salad in a bowl alongside the crispy baked pita chips for a balanced and flavorful meal.

Herb-Crusted Tuna Salad with Crispy Baked Pita Chips

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

Herb-Crusted Tuna Salad with Crispy Baked Pita Chips

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tuna Salad with Crispy Baked Pita Chips

Enjoy a refreshing and protein-rich tuna salad elevated by a fresh herb crust and perfectly paired with crispy baked whole wheat pita chips. The mix of tender canned tuna with nonfat Greek yogurt, crunchy celery, and vibrant red onion, accented by fresh parsley and a zesty lemon dressing, creates a balanced meal that's both satisfying and light.

NUTRITION

354kcal
Protein
38.7g
Fat
7g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Canned Tuna in Water

1/4 cup Nonfat Greek Yogurt

1 stalk Celery

2 tbsp Red Onion

1 tbsp Fresh Parsley

1 tbsp Lemon Juice

1/2 Whole Wheat Pita

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F for the pita chips.

  • 2

    In a bowl, combine the drained tuna, Greek yogurt, diced celery, finely chopped red onion, and fresh parsley.

  • 3

    Add lemon juice to the mixture and gently stir to combine. Season lightly with salt and pepper if desired.

  • 4

    Cut the whole wheat pita into small triangles and toss them with olive oil. Arrange the pita pieces on a baking sheet.

  • 5

    Bake the pita pieces for about 8-10 minutes until they become crispy and lightly golden.

  • 6

    Serve the herb-crusted tuna salad in a bowl alongside the crispy baked pita chips for a balanced and flavorful meal.