Name: Creamy Tuna and Vegetable Gratin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 can canned tuna in water; 1 cup broccoli florets; 1 cup cauliflower florets; 0.5 cup plain non-fat greek yogurt; 1 tbsp dijon mustard; 1 tbsp nutritional yeast; 1 tbsp extra virgin olive oil; 2 tbsp blanched almond flour; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp onion powder

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

YOUR SOLIN GENERATED RECIPE

Creamy Tuna and Vegetable Gratin

Tuna and tender florets baked in a velvety yogurt-Dijon sauce, topped with a crisp almond flour crust for a satisfying finish.

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NUTRITION

Protein

53.8g

Fat

25.2g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

1 can canned tuna in water

1 cup broccoli florets

1 cup cauliflower florets

0.5 cup plain non-fat greek yogurt

1 tbsp dijon mustard

1 tbsp nutritional yeast

1 tbsp extra virgin olive oil

2 tbsp blanched almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Steam the broccoli and cauliflower florets for 5 minutes until they are slightly tender but still firm.
3
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.
4
Gently fold the drained tuna and the steamed vegetables into the creamy yogurt mixture until well coated.
5
Transfer the mixture into a small oven-safe baking dish and spread it out evenly.
6
Sprinkle the blanched almond flour over the top and drizzle with the extra virgin olive oil.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the almond crust is beautifully golden brown.