Name: Creamy Zesty Tuna Salad Crostini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz canned skipjack tuna; 0.25 cup plain non-fat Greek yogurt; 1 tbsp Dijon mustard; 1 tbsp fresh lemon juice; 0.5 tsp lemon zest; 2 tbsp red onion; 2 tbsp celery; 1 tbsp capers; 1 tsp extra virgin olive oil; 2 slice sourdough bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Creamy Zesty Tuna Salad Crostini

Toasted sourdough topped with a bright, protein-packed tuna salad mixed with Greek yogurt and tangy lemon zest for a satisfying crunch.

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NUTRITION

Protein

44.1g

Fat

8.4g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz canned skipjack tuna

0.25 cup plain non-fat Greek yogurt

1 tbsp Dijon mustard

1 tbsp fresh lemon juice

0.5 tsp lemon zest

2 tbsp red onion

2 tbsp celery

1 tbsp capers

1 tsp extra virgin olive oil

2 slice sourdough bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Place the sourdough slices in a toaster or under a broiler until golden and crisp.
2
In a medium mixing bowl, flake the drained tuna with a fork until no large chunks remain.
3
Add the Greek yogurt, Dijon mustard, lemon juice, and lemon zest to the tuna, stirring until well combined and creamy.
4
Fold in the finely diced red onion, celery, and capers to add texture and brine.
5
Season the mixture with sea salt and black pepper, then stir in the freshly chopped parsley.
6
Drizzle the toasted sourdough slices lightly with extra virgin olive oil.
7
Spoon the tuna salad generously over the crostini and serve immediately while the bread is still warm.