Creamy Dijon Tuna and Egg Salad with Roasted Sweet Potato

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

Creamy Dijon Tuna and Egg Salad with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Dijon Tuna and Egg Salad with Roasted Sweet Potato

Enjoy a hearty, balanced meal featuring flaky tuna and a perfectly boiled egg tossed in a creamy Dijon dressing, served alongside beautifully roasted sweet potato. This dish offers a delightful contrast of textures and vibrant flavors that work seamlessly for a wholesome lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

323kcal
Protein
37.3g
Fat
6.5g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 oz canned tuna (water-packed)

1 large boiled egg

2 tbsp plain nonfat Greek yogurt

1 tsp Dijon mustard

1 medium sweet potato

Salt & pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash the sweet potato, pierce it a few times with a fork, and place it on a baking sheet.

  • 2

    Roast the sweet potato in the preheated oven for about 40-45 minutes or until tender. Allow it to cool slightly.

  • 3

    While the sweet potato is roasting, prepare the tuna salad. In a medium bowl, combine the canned tuna, chopped boiled egg (chopped into bite-sized pieces), plain nonfat Greek yogurt, and Dijon mustard.

  • 4

    Season the mixture with a pinch of salt and pepper. Stir gently until all ingredients are well incorporated.

  • 5

    Once the sweet potato is cool enough to handle, cut it into cubes or slices.

  • 6

    To serve, plate a generous portion of the creamy tuna and egg salad alongside the roasted sweet potato. Enjoy your balanced, flavorful meal!

Creamy Dijon Tuna and Egg Salad with Roasted Sweet Potato

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

Creamy Dijon Tuna and Egg Salad with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Dijon Tuna and Egg Salad with Roasted Sweet Potato

Enjoy a hearty, balanced meal featuring flaky tuna and a perfectly boiled egg tossed in a creamy Dijon dressing, served alongside beautifully roasted sweet potato. This dish offers a delightful contrast of textures and vibrant flavors that work seamlessly for a wholesome lunch or dinner.

NUTRITION

323kcal
Protein
37.3g
Fat
6.5g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 oz canned tuna (water-packed)

1 large boiled egg

2 tbsp plain nonfat Greek yogurt

1 tsp Dijon mustard

1 medium sweet potato

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash the sweet potato, pierce it a few times with a fork, and place it on a baking sheet.

  • 2

    Roast the sweet potato in the preheated oven for about 40-45 minutes or until tender. Allow it to cool slightly.

  • 3

    While the sweet potato is roasting, prepare the tuna salad. In a medium bowl, combine the canned tuna, chopped boiled egg (chopped into bite-sized pieces), plain nonfat Greek yogurt, and Dijon mustard.

  • 4

    Season the mixture with a pinch of salt and pepper. Stir gently until all ingredients are well incorporated.

  • 5

    Once the sweet potato is cool enough to handle, cut it into cubes or slices.

  • 6

    To serve, plate a generous portion of the creamy tuna and egg salad alongside the roasted sweet potato. Enjoy your balanced, flavorful meal!