Creamy Tuna Salad with Crisp Celery and Fresh Herbs

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

Creamy Tuna Salad with Crisp Celery and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad with Crisp Celery and Fresh Herbs

A refreshing and satisfying tuna salad featuring tender chunks of tuna mingled with crunchy celery, red onion, and a tangy lemon-yogurt dressing. Fresh herbs and a hint of olive oil elevate the flavors, while a hard-boiled egg adds extra protein and creaminess to this versatile dish that works perfectly for breakfast, lunch, or dinner.

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NUTRITION

364kcal
Protein
43.6g
Fat
16.1g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) tuna, drained

1/4 cup nonfat Greek yogurt

1 stalk celery, chopped

1/8 cup red onion, finely chopped

2 Tbsp fresh parsley & dill, chopped

1 Tbsp lemon juice

2 tsp extra virgin olive oil

1 hard-boiled egg, chopped

Salt and pepper to taste

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PREPARATION

  • 1

    Drain the canned tuna and place it in a medium bowl.

  • 2

    Chop the celery, red onion, and fresh herbs finely. Add them to the bowl with the tuna.

  • 3

    In a small cup, mix the nonfat Greek yogurt with lemon juice and extra virgin olive oil. Season with a pinch of salt and pepper.

  • 4

    Pour the creamy yogurt dressing over the tuna and vegetables. Gently combine until all ingredients are well coated.

  • 5

    Peel and chop the hard-boiled egg, then fold it into the salad for extra creaminess and protein.

  • 6

    Taste and adjust the seasoning with additional salt and pepper if needed.

  • 7

    Serve chilled on its own, with a side of greens, or stuffed in a whole grain pita.

Creamy Tuna Salad with Crisp Celery and Fresh Herbs

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

Creamy Tuna Salad with Crisp Celery and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad with Crisp Celery and Fresh Herbs

A refreshing and satisfying tuna salad featuring tender chunks of tuna mingled with crunchy celery, red onion, and a tangy lemon-yogurt dressing. Fresh herbs and a hint of olive oil elevate the flavors, while a hard-boiled egg adds extra protein and creaminess to this versatile dish that works perfectly for breakfast, lunch, or dinner.

NUTRITION

364kcal
Protein
43.6g
Fat
16.1g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) tuna, drained

1/4 cup nonfat Greek yogurt

1 stalk celery, chopped

1/8 cup red onion, finely chopped

2 Tbsp fresh parsley & dill, chopped

1 Tbsp lemon juice

2 tsp extra virgin olive oil

1 hard-boiled egg, chopped

Salt and pepper to taste

PREPARATION

  • 1

    Drain the canned tuna and place it in a medium bowl.

  • 2

    Chop the celery, red onion, and fresh herbs finely. Add them to the bowl with the tuna.

  • 3

    In a small cup, mix the nonfat Greek yogurt with lemon juice and extra virgin olive oil. Season with a pinch of salt and pepper.

  • 4

    Pour the creamy yogurt dressing over the tuna and vegetables. Gently combine until all ingredients are well coated.

  • 5

    Peel and chop the hard-boiled egg, then fold it into the salad for extra creaminess and protein.

  • 6

    Taste and adjust the seasoning with additional salt and pepper if needed.

  • 7

    Serve chilled on its own, with a side of greens, or stuffed in a whole grain pita.