Name: Mediterranean Tuna and White Bean Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Canned wild-caught tuna in water; 0.5 cup Cannellini beans; 2 cup Baby arugula; 0.5 cup Cucumber; 0.25 cup Red onion; 0.5 cup Cherry tomatoes; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dried oregano; 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

Mediterranean Tuna and White Bean Salad

Flaky wild-caught tuna and creamy cannellini beans are tossed with crisp cucumbers and a zesty lemon-herb vinaigrette for a refreshing and vibrant Mediterranean lunch.

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NUTRITION

Protein

41.6g

Fat

16.2g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned wild-caught tuna in water

0.5 cup Cannellini beans

2 cup Baby arugula

0.5 cup Cucumber

0.25 cup Red onion

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Drain the canned tuna completely and flake it into a large mixing bowl using a fork to achieve a light texture.
2
Rinse the cannellini beans thoroughly in a fine-mesh sieve and add them to the bowl with the tuna.
3
Add the diced cucumber, finely diced red onion, and halved cherry tomatoes to the tuna and bean mixture.
4
In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper until the dressing is fully emulsified.
5
Pour the vinaigrette over the salad components and toss gently with a large spoon to coat every ingredient without mashing the beans.
6
Arrange the baby arugula in a wide serving bowl and pile the tuna and bean mixture on top to create a high-volume, satisfying meal.