YOUR SOLIN GENERATED RECIPE
Creamy Tuna Salad with Sweet Corn
Flaky tuna tossed in a velvety Greek yogurt dressing with crisp sweet corn and crunchy celery, served over a bed of vibrant, peppery arugula.
INGREDIENTS
6 ounce canned tuna in water
0.5 cup plain Greek yogurt
0.5 cup sweet corn
0.5 cup diced celery
2 tbsp minced red onion
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
2 cup fresh arugula
PREPARATION
Drain the canned tuna thoroughly and add it to a medium bowl, flaking the meat with a fork until no large chunks remain.
Whisk together the Greek yogurt, Dijon mustard, lemon juice, and olive oil in a small ramekin until the dressing is silky and smooth.
Pour the dressing over the tuna and fold in the sweet corn, diced celery, and minced red onion until every ingredient is evenly coated.
Season the mixture with sea salt and black pepper, stirring gently to incorporate the flavors.
Spread the fresh arugula across a serving plate and mound the creamy tuna salad in the center for a crisp and satisfying meal.