Herb-Roasted Potato and Tuna Cucumber Bowl

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

Herb-Roasted Potato and Tuna Cucumber Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Potato and Tuna Cucumber Bowl

Enjoy a vibrant bowl featuring herb-roasted Yukon Gold potatoes paired with tender canned tuna, crisp cucumber, and a dollop of tangy nonfat Greek yogurt. Drizzled with olive oil and brightened with lemon juice and fresh herbs, this dish brings a delightful mix of textures and flavors perfect for any meal.

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NUTRITION

406kcal
Protein
35.9g
Fat
15.4g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Canned Tuna

150 g Yukon Gold Potato

100 g Cucumber

1/4 cup Nonfat Greek Yogurt

1 tbsp Extra-Virgin Olive Oil

1 tbsp Lemon Juice

Fresh Herbs (Parsley & Basil)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the Yukon Gold potato into bite-sized cubes, toss with a drizzle of olive oil, salt, pepper, and chopped fresh herbs.

  • 3

    Spread the potato cubes on a baking sheet and roast in the preheated oven for about 20-25 minutes until tender and lightly crisped on the edges.

  • 4

    While the potato roasts, drain the canned tuna and flake it into a medium bowl.

  • 5

    Chop the cucumber into small cubes and add to the bowl with tuna.

  • 6

    Once the roasted potatoes are ready, add them to the bowl. Mix in the lemon juice and toss gently.

  • 7

    Top the bowl with a dollop of nonfat Greek yogurt, drizzle with any remaining olive oil, and garnish with additional fresh herbs if desired.

  • 8

    Serve immediately and enjoy this balanced and flavorful bowl.

Herb-Roasted Potato and Tuna Cucumber Bowl

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

Herb-Roasted Potato and Tuna Cucumber Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Potato and Tuna Cucumber Bowl

Enjoy a vibrant bowl featuring herb-roasted Yukon Gold potatoes paired with tender canned tuna, crisp cucumber, and a dollop of tangy nonfat Greek yogurt. Drizzled with olive oil and brightened with lemon juice and fresh herbs, this dish brings a delightful mix of textures and flavors perfect for any meal.

NUTRITION

406kcal
Protein
35.9g
Fat
15.4g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Canned Tuna

150 g Yukon Gold Potato

100 g Cucumber

1/4 cup Nonfat Greek Yogurt

1 tbsp Extra-Virgin Olive Oil

1 tbsp Lemon Juice

Fresh Herbs (Parsley & Basil)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the Yukon Gold potato into bite-sized cubes, toss with a drizzle of olive oil, salt, pepper, and chopped fresh herbs.

  • 3

    Spread the potato cubes on a baking sheet and roast in the preheated oven for about 20-25 minutes until tender and lightly crisped on the edges.

  • 4

    While the potato roasts, drain the canned tuna and flake it into a medium bowl.

  • 5

    Chop the cucumber into small cubes and add to the bowl with tuna.

  • 6

    Once the roasted potatoes are ready, add them to the bowl. Mix in the lemon juice and toss gently.

  • 7

    Top the bowl with a dollop of nonfat Greek yogurt, drizzle with any remaining olive oil, and garnish with additional fresh herbs if desired.

  • 8

    Serve immediately and enjoy this balanced and flavorful bowl.