Name: Creamy Tuna Noodle Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz canned tuna in water; 0.75 cup cooked whole wheat fusilli; 0.25 cup plain Greek yogurt; 0.5 cup frozen peas; 1 cup sliced mushrooms; 1 tsp extra virgin olive oil; 1 tbsp grated parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 2 tbsp low-sodium vegetable broth

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

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Noodle Bake

Baked whole wheat noodles and protein-rich tuna tossed with crisp peas in a velvety Greek yogurt sauce, finished with a golden, bubbly parmesan crust.

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NUTRITION

Protein

57.7g

Fat

8.8g

Carbs

45.3g

SERVINGS

1 serving

INGREDIENTS

5 oz canned tuna in water

0.75 cup cooked whole wheat fusilli

0.25 cup plain Greek yogurt

0.5 cup frozen peas

1 cup sliced mushrooms

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp low-sodium vegetable broth

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
2
Heat the olive oil in a skillet over medium heat and sauté the sliced mushrooms until they are tender and lightly browned.
3
In a medium-sized mixing bowl, whisk together the Greek yogurt, vegetable broth, sea salt, black pepper, and garlic powder until the sauce is smooth.
4
Gently fold the cooked whole wheat fusilli, drained tuna, sautéed mushrooms, and frozen peas into the yogurt mixture until everything is thoroughly coated.
5
Transfer the mixture into the prepared baking dish and spread it out evenly with a spatula.
6
Sprinkle the grated parmesan cheese over the top and bake for 15-20 minutes until the casserole is heated through and the cheese is golden and bubbly.