Name: Zesty Tuna and White Bean Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Skipjack tuna; 0.75 cup Cannellini beans; 0.5 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dijon mustard; 0.25 cup Red onion; 0.5 cup Celery; 2 tbsp Fresh parsley; 0.25 tsp Sea salt; 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

Zesty Tuna and White Bean Salad

Flaky skipjack tuna tossed with creamy cannellini beans and crisp celery in a bright, zesty lemon-Dijon vinaigrette for a refreshing and protein-packed crunch.

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NUTRITION

Protein

47.1g

Fat

10.2g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Skipjack tuna

0.75 cup Cannellini beans

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 cup Red onion

0.5 cup Celery

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Drain the canned tuna and cannellini beans thoroughly, then rinse the beans under cold water.
2
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, sea salt, and black pepper until emulsified.
3
In a large salad bowl, flake the tuna with a fork into bite-sized pieces.
4
Add the rinsed beans, finely diced red onion, chopped celery, and fresh parsley to the tuna.
5
Pour the dressing over the salad and toss gently to combine all the ingredients without mashing the beans.
6
Serve immediately or let it chill in the refrigerator for 30 minutes to allow the flavors to meld.