Creamy Tuna Salad with Fresh Herbs and Crunchy Veggies

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

Creamy Tuna Salad with Fresh Herbs and Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad with Fresh Herbs and Crunchy Veggies

Enjoy a refreshing, protein-packed tuna salad featuring tender chunks of tuna, creamy nonfat Greek yogurt, and a medley of crunchy veggies. Fresh herbs and a hint of lemon elevate this dish into a vibrant and satisfying meal, perfect for any time of the day.

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NUTRITION

341kcal
Protein
43.4g
Fat
10.7g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

1 can (6 oz) Tuna in Water (170g)

1/4 cup Nonfat Greek Yogurt (60g)

1 large Hard-Boiled Egg (50g)

1 stalk Celery (40g)

1/4 cup diced Red Bell Pepper (40g)

1/4 cup diced Cucumber (30g)

1/8 cup diced Red Onion (15g)

2 tbsp Fresh Herbs (Parsley & Dill, 8g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Drain the canned tuna and place it in a large mixing bowl.

  • 2

    Chop the celery, red bell pepper, cucumber, and red onion into small, even pieces.

  • 3

    Peel and dice the hard-boiled egg, then add it to the bowl with the tuna.

  • 4

    Add the nonfat Greek yogurt, fresh herbs, and lemon juice to the bowl.

  • 5

    Drizzle the olive oil over the mixture and season with salt and pepper to taste.

  • 6

    Gently toss all the ingredients until well combined, ensuring the creamy dressing coats the tuna and veggies evenly.

  • 7

    Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors.

Creamy Tuna Salad with Fresh Herbs and Crunchy Veggies

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

Creamy Tuna Salad with Fresh Herbs and Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad with Fresh Herbs and Crunchy Veggies

Enjoy a refreshing, protein-packed tuna salad featuring tender chunks of tuna, creamy nonfat Greek yogurt, and a medley of crunchy veggies. Fresh herbs and a hint of lemon elevate this dish into a vibrant and satisfying meal, perfect for any time of the day.

NUTRITION

341kcal
Protein
43.4g
Fat
10.7g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

1 can (6 oz) Tuna in Water (170g)

1/4 cup Nonfat Greek Yogurt (60g)

1 large Hard-Boiled Egg (50g)

1 stalk Celery (40g)

1/4 cup diced Red Bell Pepper (40g)

1/4 cup diced Cucumber (30g)

1/8 cup diced Red Onion (15g)

2 tbsp Fresh Herbs (Parsley & Dill, 8g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Drain the canned tuna and place it in a large mixing bowl.

  • 2

    Chop the celery, red bell pepper, cucumber, and red onion into small, even pieces.

  • 3

    Peel and dice the hard-boiled egg, then add it to the bowl with the tuna.

  • 4

    Add the nonfat Greek yogurt, fresh herbs, and lemon juice to the bowl.

  • 5

    Drizzle the olive oil over the mixture and season with salt and pepper to taste.

  • 6

    Gently toss all the ingredients until well combined, ensuring the creamy dressing coats the tuna and veggies evenly.

  • 7

    Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors.