Tuna Noodle Salad with Crunchy Vegetables

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

Tuna Noodle Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Tuna Noodle Salad with Crunchy Vegetables

A refreshing and satisfying salad that features tender flakes of tuna, light egg white, and soft egg noodles tossed with crisp, crunchy vegetables in a tangy sesame dressing. Every bite delivers balanced textures and flavors, making it a perfect quick lunch.

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NUTRITION

306kcal
Protein
17.7g
Fat
15.6g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Canned Tuna (in water)

1 large Egg White

0.5 cup Cooked Egg Noodles

1 cup Mixed Crunchy Vegetables (Carrot, Cucumber, Red Bell Pepper)

1 tbsp Sesame Oil

1 tsp Rice Vinegar

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    In a small bowl, whisk together the sesame oil, rice vinegar, lemon juice, salt, and pepper to make a light dressing.

  • 2

    In a separate bowl, gently flake the canned tuna and add the egg white. Stir lightly to combine.

  • 3

    Add the cooked egg noodles and the mixed crunchy vegetables to the tuna mixture.

  • 4

    Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.

  • 5

    Adjust seasoning with additional salt and pepper if needed, and serve immediately for a refreshing lunch.

Tuna Noodle Salad with Crunchy Vegetables

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

Tuna Noodle Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Tuna Noodle Salad with Crunchy Vegetables

A refreshing and satisfying salad that features tender flakes of tuna, light egg white, and soft egg noodles tossed with crisp, crunchy vegetables in a tangy sesame dressing. Every bite delivers balanced textures and flavors, making it a perfect quick lunch.

NUTRITION

306kcal
Protein
17.7g
Fat
15.6g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Canned Tuna (in water)

1 large Egg White

0.5 cup Cooked Egg Noodles

1 cup Mixed Crunchy Vegetables (Carrot, Cucumber, Red Bell Pepper)

1 tbsp Sesame Oil

1 tsp Rice Vinegar

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    In a small bowl, whisk together the sesame oil, rice vinegar, lemon juice, salt, and pepper to make a light dressing.

  • 2

    In a separate bowl, gently flake the canned tuna and add the egg white. Stir lightly to combine.

  • 3

    Add the cooked egg noodles and the mixed crunchy vegetables to the tuna mixture.

  • 4

    Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.

  • 5

    Adjust seasoning with additional salt and pepper if needed, and serve immediately for a refreshing lunch.