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

Savor a bright and refreshing bowl featuring tender chunks of tuna accented with zesty lemon and fresh dill, paired with fluffy quinoa and a cooling cucumber-yogurt dressing. This protein-packed meal delivers balanced nutrition and a burst of flavor with every bite.

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NUTRITION

336kcal
Protein
39.6g
Fat
7.7g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Tuna, drained

1/2 cup cooked Quinoa

1/3 cup Plain Nonfat Greek Yogurt

1/2 cup sliced Cucumber

Juice of 1/2 Lemon

1 tbsp Fresh Dill, chopped

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    In a small bowl, combine the Greek yogurt, lemon juice, chopped dill, olive oil, and a pinch of salt and pepper. Mix well to form a dressing.

  • 2

    In a separate bowl, gently flake the drained tuna with a fork.

  • 3

    Layer the bowl by adding the cooked quinoa as the base, then the flaked tuna on top.

  • 4

    Add the sliced cucumber over the tuna.

  • 5

    Drizzle the lemon-dill yogurt dressing over the assembled bowl.

  • 6

    Garnish with a little extra dill, salt, and pepper if needed and serve immediately.

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

Savor a bright and refreshing bowl featuring tender chunks of tuna accented with zesty lemon and fresh dill, paired with fluffy quinoa and a cooling cucumber-yogurt dressing. This protein-packed meal delivers balanced nutrition and a burst of flavor with every bite.

NUTRITION

336kcal
Protein
39.6g
Fat
7.7g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Tuna, drained

1/2 cup cooked Quinoa

1/3 cup Plain Nonfat Greek Yogurt

1/2 cup sliced Cucumber

Juice of 1/2 Lemon

1 tbsp Fresh Dill, chopped

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    In a small bowl, combine the Greek yogurt, lemon juice, chopped dill, olive oil, and a pinch of salt and pepper. Mix well to form a dressing.

  • 2

    In a separate bowl, gently flake the drained tuna with a fork.

  • 3

    Layer the bowl by adding the cooked quinoa as the base, then the flaked tuna on top.

  • 4

    Add the sliced cucumber over the tuna.

  • 5

    Drizzle the lemon-dill yogurt dressing over the assembled bowl.

  • 6

    Garnish with a little extra dill, salt, and pepper if needed and serve immediately.