Name: Tuna and Egg Salad with Cucumbers, Tomatoes, and Olive Oil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Canned Tuna in Water; 1 large Hard Boiled Egg; 2.5 tablespoons Extra Virgin Olive Oil; 1 tablespoon Nonfat Greek Yogurt; 0.5 cup chopped Cucumber; 0.5 cup halved Cherry Tomatoes; 2 cups chopped Romaine Lettuce; 1.5 tablespoons grated Parmesan Cheese

Tuna and Egg Salad with Cucumbers, Tomatoes, and Olive Oil

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 Cucumbers, Tomatoes, and Olive Oil

Flaky tuna and hard-boiled eggs tossed with crisp cucumbers and vine-ripened tomatoes, finished with a drizzle of rich olive oil and savory parmesan.

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NUTRITION

Protein

38.7g

Fat

42.1g

Carbs

8.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Canned Tuna in Water

1 large Hard Boiled Egg

2.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Nonfat Greek Yogurt

0.5 cup chopped Cucumber

0.5 cup halved Cherry Tomatoes

2 cups chopped Romaine Lettuce

1.5 tablespoons grated Parmesan Cheese

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PREPARATION

1
In a small bowl, whisk together the extra virgin olive oil and Greek yogurt until smooth to create a creamy dressing base.
2
Place the chopped romaine lettuce in a large salad bowl.
3
Drain the canned tuna and flake it with a fork, then add it to the lettuce.
4
Add the chopped cucumbers and halved cherry tomatoes to the bowl.
5
Peel and slice the hard-boiled egg and place the slices on top of the salad.
6
Drizzle the olive oil and yogurt dressing over the salad ingredients.
7
Sprinkle with grated parmesan cheese and toss gently to combine before serving.