Name: Fluffy Roasted Baby Potatoes with Tuna and Sweetcorn
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups baby potatoes; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 6 oz canned tuna; 0.5 cup sweetcorn; 0.25 cup Greek yogurt; 1 tsp Dijon mustard; 1 tbsp red onion; 1 tbsp fresh parsley

Fluffy Roasted Baby Potatoes with Tuna and Sweetcorn

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

YOUR SOLIN GENERATED RECIPE

Fluffy Roasted Baby Potatoes with Tuna and Sweetcorn

Baby potatoes roasted until golden and crispy, topped with a protein-packed tuna and sweetcorn salad tossed in a zesty Greek yogurt dressing.

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NUTRITION

Protein

47.2g

Fat

10.9g

Carbs

66.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups baby potatoes

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

6 oz canned tuna

0.5 cup sweetcorn

0.25 cup Greek yogurt

1 tsp Dijon mustard

1 tbsp red onion

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Halve the baby potatoes and toss them on the baking sheet with olive oil, sea salt, and black pepper until well coated.
3
Roast the potatoes for 20-25 minutes, turning halfway through, until the skins are crispy and the centers are fluffy.
4
While the potatoes roast, drain the canned tuna thoroughly and place it in a medium mixing bowl.
5
Flake the tuna with a fork and stir in the sweetcorn, Greek yogurt, Dijon mustard, and finely diced red onion.
6
Mix the tuna salad until creamy and well combined, then fold in the freshly chopped parsley.
7
Plate the hot roasted potatoes and top them generously with the tuna and sweetcorn mixture before serving.