Name: Tuna and Egg Salad Lettuce Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz canned tuna in water; 2 large eggs; 0.25 cup plain Greek yogurt; 1 tbsp Dijon mustard; 0.5 cup celery; 2 tbsp red onion; 1 tbsp fresh dill; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 4 large butter lettuce leaves; 0.25 whole avocado

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

YOUR SOLIN GENERATED RECIPE

Tuna and Egg Salad Lettuce Wraps

Flaky tuna and creamy hard-boiled eggs tossed in a zesty Greek yogurt dressing, served in crisp lettuce leaves with buttery avocado slices.

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NUTRITION

Protein

44.1g

Fat

17.9g

Carbs

15.9g

SERVINGS

1 serving

INGREDIENTS

3 oz canned tuna in water

2 large eggs

0.25 cup plain Greek yogurt

1 tbsp Dijon mustard

0.5 cup celery

2 tbsp red onion

1 tbsp fresh dill

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

4 large butter lettuce leaves

0.25 whole avocado

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PREPARATION

1
Place eggs in a small pot, cover with water, and bring to a boil.
2
Cover and remove from heat for 10 minutes, then peel and chop once cooled.
3
Drain the tuna thoroughly and place it in a medium mixing bowl.
4
Add the chopped eggs, Greek yogurt, mustard, celery, onion, dill, lemon juice, salt, and pepper to the bowl.
5
Mix with a fork, mashing slightly to combine the flavors while maintaining some texture.
6
Arrange the butter lettuce leaves on a plate and scoop the salad mixture into the center of each leaf.
7
Garnish with fresh avocado slices and serve immediately.