YOUR SOLIN GENERATED RECIPE
Tuna Salad Sandwich on Whole Wheat Croissant with Spinach
Enjoy a balanced and refreshing tuna salad sandwich where tender, flaky tuna meets crisp baby spinach and a hint of red onion, all nestled between a whole wheat croissant and a slice of low-fat cheddar. The light Greek yogurt and olive oil blend offer a creamy texture without the heaviness of traditional mayo, making it a satisfying yet smart lunch option.
INGREDIENTS
3 oz Canned Tuna in Water, drained
1 Whole Wheat Croissant
1 cup Baby Spinach
2 tbsp Plain Nonfat Greek Yogurt
1 slice Red Onion
1 tsp Olive Oil
1 oz Low-Fat Cheddar Cheese
PREPARATION
In a small bowl, combine the drained tuna with Greek yogurt, olive oil, and a pinch of salt and pepper. Mix until well blended.
Gently fold in the baby spinach and red onion slices into the tuna mixture.
Slice the whole wheat croissant in half horizontally. If desired, lightly toast it to add a bit of crunch.
Layer the tuna salad evenly on the bottom half of the croissant and top with the slice of low-fat cheddar cheese.
Place the top half of the croissant over the filling, press gently, and enjoy your balanced and delicious lunch sandwich.