YOUR SOLIN GENERATED RECIPE
Creamy Zesty Tuna Salad Croissant
Flaky croissants stuffed with a zesty tuna salad made with protein-rich Greek yogurt and crunchy celery for a refreshing bite.
INGREDIENTS
6 oz Canned tuna in water
0.25 cup Plain non-fat Greek yogurt
1 tbsp Dijon mustard
1 tbsp Fresh lemon juice
0.25 cup Celery
2 tbsp Red onion
1 tbsp Fresh parsley
0.25 tsp Sea salt
0.25 tsp Black pepper
1 medium Croissant
2 leaves Bibb lettuce
PREPARATION
Drain the canned tuna thoroughly in a fine-mesh sieve to remove all excess water.
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, fresh lemon juice, sea salt, and black pepper until smooth and creamy.
Finely dice the celery and red onion, then mince the fresh parsley.
Add the drained tuna, celery, red onion, and parsley to the yogurt mixture, folding gently with a spatula until well combined.
Carefully slice the croissant in half horizontally using a serrated knife.
Place the Bibb lettuce leaves on the bottom half of the croissant to create a barrier that keeps the bread crisp.
Scoop the tuna salad onto the lettuce, spread it evenly, and top with the remaining croissant half.