Name: Tuna Salad with Rice Cakes and Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.7 oz Canned Tuna in Water, drained; 1/4 cup Non-fat Greek Yogurt; 2 Brown Rice Cakes; 1 stalk Celery, diced; 1/4 cup Red Bell Pepper, diced; 1 tbsp Red Onion, minced; 1 tbsp Lemon Juice; 1 tsp Fresh Dill, chopped

Tuna Salad with Rice Cakes and Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tuna Salad with Rice Cakes and Crunchy Vegetables

Flaky tuna tossed with Greek yogurt, crisp celery, and bell peppers, served atop crunchy brown rice cakes for a satisfying snap.

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NUTRITION

Protein

57g

Fat

2.4g

Carbs

22.5g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Canned Tuna in Water, drained

1/4 cup Non-fat Greek Yogurt

2 Brown Rice Cakes

1 stalk Celery, diced

1/4 cup Red Bell Pepper, diced

1 tbsp Red Onion, minced

1 tbsp Lemon Juice

1 tsp Fresh Dill, chopped

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PREPARATION

1
Drain the canned tuna thoroughly to remove all excess moisture.
2
Finely dice the celery, red bell pepper, and red onion into uniform pieces.
3
In a medium mixing bowl, combine the drained tuna, non-fat Greek yogurt, and lemon juice.
4
Fold in the diced celery, bell pepper, red onion, and fresh dill.
5
Season with a pinch of sea salt and cracked black pepper to taste.
6
Mix the ingredients until the tuna is well-coated and the salad is creamy.
7
Divide the tuna mixture into two equal portions and scoop onto the brown rice cakes.
8
Serve immediately while the rice cakes are perfectly crisp.