Fresh Herb Tuna Salad with Crisp Vegetables

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

Fresh Herb Tuna Salad with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Herb Tuna Salad with Crisp Vegetables

Enjoy a vibrant and refreshing tuna salad bursting with fresh herbs and crisp vegetables. The delicate, meaty tuna is paired with a creamy nonfat Greek yogurt dressing, tangy lemon juice, and a hint of olive oil. Accented with a perfectly boiled egg, crunchy cucumbers, juicy cherry tomatoes, and colorful red bell pepper, this salad is a light yet satisfying meal that delights the palate and supports your nutritional goals.

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NUTRITION

320kcal
Protein
41.7g
Fat
11.7g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Fresh Tuna

1 Large Egg, boiled and chopped

1/4 cup Nonfat Greek Yogurt

1/2 cup diced Cucumber

1/2 cup Cherry Tomatoes

1/4 cup diced Red Bell Pepper

1 Tbsp Mixed Fresh Herbs

1 Tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by boiling the egg until it is hard boiled (approximately 8-10 minutes), then cool, peel, and chop it into chunks.

  • 2

    Dice the cucumber, cherry tomatoes, and red bell pepper into bite-sized pieces.

  • 3

    Finely chop the mixed fresh herbs.

  • 4

    In a medium bowl, flake the fresh tuna into chunks.

  • 5

    Add the chopped boiled egg and diced vegetables to the bowl with tuna.

  • 6

    Mix in the nonfat Greek yogurt, lemon juice, and extra virgin olive oil. Gently toss all ingredients to combine evenly.

  • 7

    Season with salt and pepper to taste. Adjust lemon juice or herbs if desired.

  • 8

    Serve immediately for optimal freshness, or chill in the refrigerator for 15 minutes to let the flavors meld.

Fresh Herb Tuna Salad with Crisp Vegetables

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

Fresh Herb Tuna Salad with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Herb Tuna Salad with Crisp Vegetables

Enjoy a vibrant and refreshing tuna salad bursting with fresh herbs and crisp vegetables. The delicate, meaty tuna is paired with a creamy nonfat Greek yogurt dressing, tangy lemon juice, and a hint of olive oil. Accented with a perfectly boiled egg, crunchy cucumbers, juicy cherry tomatoes, and colorful red bell pepper, this salad is a light yet satisfying meal that delights the palate and supports your nutritional goals.

NUTRITION

320kcal
Protein
41.7g
Fat
11.7g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Fresh Tuna

1 Large Egg, boiled and chopped

1/4 cup Nonfat Greek Yogurt

1/2 cup diced Cucumber

1/2 cup Cherry Tomatoes

1/4 cup diced Red Bell Pepper

1 Tbsp Mixed Fresh Herbs

1 Tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by boiling the egg until it is hard boiled (approximately 8-10 minutes), then cool, peel, and chop it into chunks.

  • 2

    Dice the cucumber, cherry tomatoes, and red bell pepper into bite-sized pieces.

  • 3

    Finely chop the mixed fresh herbs.

  • 4

    In a medium bowl, flake the fresh tuna into chunks.

  • 5

    Add the chopped boiled egg and diced vegetables to the bowl with tuna.

  • 6

    Mix in the nonfat Greek yogurt, lemon juice, and extra virgin olive oil. Gently toss all ingredients to combine evenly.

  • 7

    Season with salt and pepper to taste. Adjust lemon juice or herbs if desired.

  • 8

    Serve immediately for optimal freshness, or chill in the refrigerator for 15 minutes to let the flavors meld.