Name: Tuna and Egg Salad with Bell Pepper
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz canned tuna in water; 2 large eggs; 0.5 medium red bell pepper; 0.5 cup cucumber; 1 tbsp fresh chives; 0.25 cup plain Greek yogurt; 1 tsp Dijon mustard; 1 tsp lemon juice; 0.25 whole avocado; 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

Tuna and Egg Salad with Bell Pepper

Protein-packed tuna and hard-boiled eggs tossed with crisp bell peppers and fresh chives in a creamy, zesty Greek yogurt dressing.

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NUTRITION

Protein

55.5g

Fat

19.6g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

4 oz canned tuna in water

2 large eggs

0.5 medium red bell pepper

0.5 cup cucumber

1 tbsp fresh chives

0.25 cup plain Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Place the eggs in a small saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes. Transfer to an ice bath, peel, and chop into bite-sized pieces.
2
While the eggs cook, drain the canned tuna thoroughly in a fine-mesh sieve to ensure the salad isn't watery.
3
Finely dice the red bell pepper and cucumber. Mince the fresh chives.
4
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper until smooth and creamy.
5
Add the drained tuna, chopped hard-boiled eggs, diced bell pepper, cucumber, and chives to the bowl with the dressing.
6
Gently fold all ingredients together until evenly coated. Slice or mash the avocado and stir it in last to maintain some texture.
7
Serve immediately or pack into a lunch container and refrigerate until ready to eat.