Name: Golden Baked Potato with Creamy Tuna
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium russet potato; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 6 oz canned skipjack tuna; 0.25 cup plain non-fat Greek yogurt; 1 tsp Dijon mustard; 0.5 cup celery; 1 tbsp green onions; 1 tsp lemon juice; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Golden Baked Potato with Creamy Tuna

Crisp russet potato baked until golden and stuffed with a zesty, protein-packed tuna salad made with creamy Greek yogurt and crunchy celery.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.6g

Fat

7.2g

Carbs

43.0g

SERVINGS

1 serving

INGREDIENTS

1 medium russet potato

1 tsp extra virgin olive oil

0.25 tsp sea salt

6 oz canned skipjack tuna

0.25 cup plain non-fat Greek yogurt

1 tsp Dijon mustard

0.5 cup celery

1 tbsp green onions

1 tsp lemon juice

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and thoroughly scrub the russet potato clean.
2
Pierce the potato several times with a fork, rub the skin with olive oil and sea salt, and place it directly on the oven rack.
3
Bake for 45 to 50 minutes until the skin is golden and the center is tender when pierced with a knife.
4
While the potato bakes, drain the tuna well and place it in a medium mixing bowl.
5
Finely dice the celery and thinly slice the green onions, then add them to the bowl with the tuna.
6
Stir in the Greek yogurt, Dijon mustard, lemon juice, and black pepper until the mixture is creamy and well combined.
7
Once the potato is finished, slice it open lengthwise and use a fork to gently fluff the interior.
8
Mound the creamy tuna mixture into the center of the potato and serve immediately while warm.