Herb-Seasoned Tuna and Egg Protein Bowl

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

Herb-Seasoned Tuna and Egg Protein Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Tuna and Egg Protein Bowl

Enjoy a satisfying protein-packed bowl featuring herb-seasoned tuna and softly poached eggs nestled on a bed of fresh baby spinach and cherry tomatoes. A light drizzle of olive oil, zesty lemon juice, and fragrant parsley elevates this wholesome meal, perfect for any time of the day.

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NUTRITION

391kcal
Protein
38.5g
Fat
24.4g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

100 grams canned tuna in water

2 large eggs

1 cup baby spinach

1/2 cup halved cherry tomatoes

1/4 medium avocado

1 teaspoon olive oil

1 tablespoon lemon juice

1 tablespoon chopped fresh parsley

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PREPARATION

  • 1

    Open the can of tuna and drain the water. Transfer the tuna into a bowl.

  • 2

    In a separate saucepan, bring water to a gentle simmer and carefully add the eggs to poach until whites are set, about 3-4 minutes. Alternatively, you can scramble the eggs lightly if preferred.

  • 3

    While the eggs are cooking, arrange the baby spinach and halved cherry tomatoes in a large bowl.

  • 4

    Gently add the tuna over the greens.

  • 5

    Once cooked, place the poached eggs on top of the tuna. If you scrambled the eggs, mix them in well with the other ingredients.

  • 6

    Add diced avocado to the bowl.

  • 7

    Drizzle olive oil and lemon juice evenly over the bowl and sprinkle with chopped parsley.

  • 8

    Season with salt and pepper to taste and toss lightly to combine all flavors before serving.

Herb-Seasoned Tuna and Egg Protein Bowl

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

Herb-Seasoned Tuna and Egg Protein Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Tuna and Egg Protein Bowl

Enjoy a satisfying protein-packed bowl featuring herb-seasoned tuna and softly poached eggs nestled on a bed of fresh baby spinach and cherry tomatoes. A light drizzle of olive oil, zesty lemon juice, and fragrant parsley elevates this wholesome meal, perfect for any time of the day.

NUTRITION

391kcal
Protein
38.5g
Fat
24.4g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

100 grams canned tuna in water

2 large eggs

1 cup baby spinach

1/2 cup halved cherry tomatoes

1/4 medium avocado

1 teaspoon olive oil

1 tablespoon lemon juice

1 tablespoon chopped fresh parsley

PREPARATION

  • 1

    Open the can of tuna and drain the water. Transfer the tuna into a bowl.

  • 2

    In a separate saucepan, bring water to a gentle simmer and carefully add the eggs to poach until whites are set, about 3-4 minutes. Alternatively, you can scramble the eggs lightly if preferred.

  • 3

    While the eggs are cooking, arrange the baby spinach and halved cherry tomatoes in a large bowl.

  • 4

    Gently add the tuna over the greens.

  • 5

    Once cooked, place the poached eggs on top of the tuna. If you scrambled the eggs, mix them in well with the other ingredients.

  • 6

    Add diced avocado to the bowl.

  • 7

    Drizzle olive oil and lemon juice evenly over the bowl and sprinkle with chopped parsley.

  • 8

    Season with salt and pepper to taste and toss lightly to combine all flavors before serving.