Lemon-Dill Tuna Protein Bowl

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

Lemon-Dill Tuna Protein Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Dill Tuna Protein Bowl

Enjoy a refreshing and protein-packed bowl combining flavorful tuna with a tangy lemon-dill Greek yogurt sauce, complemented by a hearty base of quinoa and crisp cucumbers. A drizzle of olive oil ties everything together for a satisfying meal.

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NUTRITION

403kcal
Protein
43g
Fat
16.2g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Tuna in Water

1/2 cup Nonfat Greek Yogurt

1/3 cup Cooked Quinoa

1/2 medium Cucumber, diced

1 tbsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Dill, chopped

Salt & Pepper to taste

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PREPARATION

  • 1

    In a small bowl, combine the nonfat Greek yogurt, fresh lemon juice, chopped dill, salt, and pepper to create a tangy dressing.

  • 2

    In a larger bowl, flake the drained tuna and mix in the yogurt dressing until well combined.

  • 3

    Gently fold in the cooked quinoa and diced cucumber, ensuring even distribution of ingredients.

  • 4

    Drizzle the olive oil over the bowl to add richness and mix lightly.

  • 5

    Taste and adjust seasoning if necessary, then serve immediately or refrigerate for a chilled option.

Lemon-Dill Tuna Protein Bowl

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

Lemon-Dill Tuna Protein Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Dill Tuna Protein Bowl

Enjoy a refreshing and protein-packed bowl combining flavorful tuna with a tangy lemon-dill Greek yogurt sauce, complemented by a hearty base of quinoa and crisp cucumbers. A drizzle of olive oil ties everything together for a satisfying meal.

NUTRITION

403kcal
Protein
43g
Fat
16.2g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Tuna in Water

1/2 cup Nonfat Greek Yogurt

1/3 cup Cooked Quinoa

1/2 medium Cucumber, diced

1 tbsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Dill, chopped

Salt & Pepper to taste

PREPARATION

  • 1

    In a small bowl, combine the nonfat Greek yogurt, fresh lemon juice, chopped dill, salt, and pepper to create a tangy dressing.

  • 2

    In a larger bowl, flake the drained tuna and mix in the yogurt dressing until well combined.

  • 3

    Gently fold in the cooked quinoa and diced cucumber, ensuring even distribution of ingredients.

  • 4

    Drizzle the olive oil over the bowl to add richness and mix lightly.

  • 5

    Taste and adjust seasoning if necessary, then serve immediately or refrigerate for a chilled option.