Name: Mediterranean Tuna Salad with Olives
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz canned skipjack tuna; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup kalamata olives; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 2 tbsp fresh flat-leaf parsley; 2 cup baby arugula

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

YOUR SOLIN GENERATED RECIPE

Mediterranean Tuna Salad with Olives

Flaky skipjack tuna is tossed with briny olives and crisp cucumbers in a zesty lemon-herb dressing, then served over a bed of peppery arugula.

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NUTRITION

Protein

53.2g

Fat

27.4g

Carbs

17.1g

SERVINGS

1 serving

INGREDIENTS

7.5 oz canned skipjack tuna

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup kalamata olives

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp fresh flat-leaf parsley

2 cup baby arugula

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PREPARATION

1
Drain the canned skipjack tuna thoroughly and place it into a medium-sized mixing bowl.
2
In a small ramekin, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, and black pepper until emulsified.
3
Pour the dressing over the tuna and use a fork to flake the fish and incorporate the flavors.
4
Add the halved kalamata olives, diced cucumber, halved cherry tomatoes, finely diced red onion, and chopped parsley to the bowl.
5
Gently toss all ingredients together until the vegetables are evenly coated in the dressing.
6
Arrange the baby arugula on a large plate or in a wide bowl and top with the tuna salad mixture to serve.