Name: Creamy Pesto Tuna and Egg Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz canned skipjack tuna; 2 large eggs; 0.25 cup plain Greek yogurt; 1 tbsp basil pesto; 0.5 cup diced celery; 2 tbsp minced red onion; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cups baby arugula

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

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Tuna and Egg Salad

Flaked wild tuna and hard-boiled eggs tossed in a vibrant basil pesto and Greek yogurt dressing, served over a bed of crisp, peppery arugula.

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NUTRITION

Protein

52.1g

Fat

23.5g

Carbs

12.3g

SERVINGS

1 serving

INGREDIENTS

4 oz canned skipjack tuna

2 large eggs

0.25 cup plain Greek yogurt

1 tbsp basil pesto

0.5 cup diced celery

2 tbsp minced red onion

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

2 cups baby arugula

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PREPARATION

1
Place eggs in a small saucepan and cover with cold water. Bring to a boil, then immediately turn off the heat, cover, and let sit for 10 minutes.
2
Transfer the eggs to an ice bath for 5 minutes before peeling and dicing into bite-sized pieces.
3
In a medium mixing bowl, combine the drained tuna, diced eggs, Greek yogurt, basil pesto, celery, red onion, and lemon juice.
4
Mix gently until the ingredients are well incorporated and creamy.
5
Season the salad with sea salt and black pepper.
6
Arrange the fresh baby arugula on a plate and top with the creamy tuna and egg mixture.