YOUR SOLIN GENERATED RECIPE
Herb-Lemon Mediterranean Tuna Bowl
Enjoy a vibrant bowl featuring tender Mediterranean flavors with light tuna, protein-packed quinoa, and a medley of fresh veggies, all brightened by a zesty lemon-olive oil dressing. This dish is a perfect blend of savory, fresh, and herbaceous notes, making it a delight for any mealtime.
INGREDIENTS
4 oz canned tuna in water
1 hard-boiled egg
1/2 cup cooked quinoa
1/2 cup cherry tomatoes
1/2 cup sliced cucumber
5 Kalamata olives
1 cup fresh spinach
1 tbsp fresh lemon juice
1 tsp extra virgin olive oil
PREPARATION
Prepare the quinoa by cooking it according to package instructions and set aside to cool.
Hard-boil the egg by placing it in boiling water for 9-10 minutes, cool, peel, and slice.
In a bowl, combine the canned tuna, cooled quinoa, halved cherry tomatoes, sliced cucumber, and Kalamata olives.
Add fresh spinach to the bowl.
In a small container, whisk together the lemon juice and olive oil to create the dressing.
Drizzle the dressing over the bowl mixture and gently toss to combine.
Top the bowl with the sliced hard-boiled egg.
Season with a pinch of salt and freshly ground pepper to taste, and enjoy your herb-lemon Mediterranean tuna bowl.