Creamy Dill Tuna Salad with Crunchy Celery and Bell Peppers

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

Creamy Dill Tuna Salad with Crunchy Celery and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Dill Tuna Salad with Crunchy Celery and Bell Peppers

Enjoy a refreshing, protein-packed tuna salad that combines tender chunks of tuna with crisp celery and vibrant red bell peppers, all enveloped in a creamy dill-yogurt dressing. A drizzle of olive oil adds an indulgent, smooth finish ideal for a satisfying meal any time of day.

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NUTRITION

346kcal
Protein
43.1g
Fat
15.7g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

5 oz Canned Tuna (in Water)

1/4 cup Nonfat Greek Yogurt

1 stalk Celery

1/2 medium Red Bell Pepper

1 tsp Dijon Mustard

1 tbsp Fresh Dill

1 tsp Lemon Juice

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    In a medium bowl, combine the drained canned tuna and nonfat Greek yogurt.

  • 2

    Chop the celery and red bell pepper into small, bite-sized pieces and add to the bowl.

  • 3

    Stir in the Dijon mustard, fresh dill, and lemon juice until all ingredients are well mixed.

  • 4

    Drizzle the extra virgin olive oil over the mixture and gently fold it in to incorporate.

  • 5

    Season with salt and pepper to taste and serve chilled or at room temperature.

Creamy Dill Tuna Salad with Crunchy Celery and Bell Peppers

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

Creamy Dill Tuna Salad with Crunchy Celery and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Dill Tuna Salad with Crunchy Celery and Bell Peppers

Enjoy a refreshing, protein-packed tuna salad that combines tender chunks of tuna with crisp celery and vibrant red bell peppers, all enveloped in a creamy dill-yogurt dressing. A drizzle of olive oil adds an indulgent, smooth finish ideal for a satisfying meal any time of day.

NUTRITION

346kcal
Protein
43.1g
Fat
15.7g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

5 oz Canned Tuna (in Water)

1/4 cup Nonfat Greek Yogurt

1 stalk Celery

1/2 medium Red Bell Pepper

1 tsp Dijon Mustard

1 tbsp Fresh Dill

1 tsp Lemon Juice

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    In a medium bowl, combine the drained canned tuna and nonfat Greek yogurt.

  • 2

    Chop the celery and red bell pepper into small, bite-sized pieces and add to the bowl.

  • 3

    Stir in the Dijon mustard, fresh dill, and lemon juice until all ingredients are well mixed.

  • 4

    Drizzle the extra virgin olive oil over the mixture and gently fold it in to incorporate.

  • 5

    Season with salt and pepper to taste and serve chilled or at room temperature.