Creamy Dill Tuna Salad with Crispy Roasted Broccoli

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

Creamy Dill Tuna Salad with Crispy Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Dill Tuna Salad with Crispy Roasted Broccoli

Savor a vibrant bowl of creamy tuna salad paired with crispy roasted broccoli. The dish features succulent tuna mixed with tangy nonfat Greek yogurt, fresh dill, and zesty lemon, all complemented by lightly roasted broccoli for an added crunch. A drizzle of olive oil enhances the flavors, making this a balanced and satisfying meal.

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NUTRITION

351kcal
Protein
33.7g
Fat
19.8g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna (canned in water, drained)

1/3 cup Nonfat Greek Yogurt

1 cup Broccoli

1 tsp Olive Oil (for roasting)

1 tbsp Olive Oil (for dressing)

1 tbsp Fresh Dill

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, and season lightly with salt and pepper. Spread the broccoli on a baking sheet and roast for 15-20 minutes until crispy and slightly charred at the edges.

  • 3

    In a bowl, combine the drained 4 oz of tuna with nonfat Greek yogurt. Stir in the fresh dill and lemon juice. Season with salt and pepper to taste.

  • 4

    Once the broccoli is roasted, allow it to cool slightly, then gently fold it into the tuna mixture for added crunch and flavor.

  • 5

    Drizzle 1 tablespoon of olive oil over the tuna salad for an extra layer of richness, and give everything a final mix.

  • 6

    Serve immediately, enjoying the contrast of the creamy salad with the crispy broccoli.

Creamy Dill Tuna Salad with Crispy Roasted Broccoli

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

Creamy Dill Tuna Salad with Crispy Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Dill Tuna Salad with Crispy Roasted Broccoli

Savor a vibrant bowl of creamy tuna salad paired with crispy roasted broccoli. The dish features succulent tuna mixed with tangy nonfat Greek yogurt, fresh dill, and zesty lemon, all complemented by lightly roasted broccoli for an added crunch. A drizzle of olive oil enhances the flavors, making this a balanced and satisfying meal.

NUTRITION

351kcal
Protein
33.7g
Fat
19.8g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna (canned in water, drained)

1/3 cup Nonfat Greek Yogurt

1 cup Broccoli

1 tsp Olive Oil (for roasting)

1 tbsp Olive Oil (for dressing)

1 tbsp Fresh Dill

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, and season lightly with salt and pepper. Spread the broccoli on a baking sheet and roast for 15-20 minutes until crispy and slightly charred at the edges.

  • 3

    In a bowl, combine the drained 4 oz of tuna with nonfat Greek yogurt. Stir in the fresh dill and lemon juice. Season with salt and pepper to taste.

  • 4

    Once the broccoli is roasted, allow it to cool slightly, then gently fold it into the tuna mixture for added crunch and flavor.

  • 5

    Drizzle 1 tablespoon of olive oil over the tuna salad for an extra layer of richness, and give everything a final mix.

  • 6

    Serve immediately, enjoying the contrast of the creamy salad with the crispy broccoli.