Name: Tuna and Egg Salad with Garden Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Skipjack tuna (canned in water); 2 large Eggs; 0.5 cup White rice (cooked); 2 cups Mixed garden greens; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dijon mustard; 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 Garden Greens

Flaky tuna and jammy soft-boiled eggs are tossed with fluffy rice over crisp garden greens and finished with a bright lemon-dijon vinaigrette.

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NUTRITION

Protein

53.7g

Fat

26.5g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Skipjack tuna (canned in water)

2 large Eggs

0.5 cup White rice (cooked)

2 cups Mixed garden greens

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Bring a small pot of water to a boil, carefully lower the eggs into the water, and simmer for 7 minutes for a jammy yolk.
2
Prepare an ice bath and immediately transfer the eggs into it once the timer is up; let them cool for 3 minutes before peeling and halving.
3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, sea salt, and black pepper until the dressing is emulsified.
4
Drain the canned tuna thoroughly and fluff it with a fork in a small bowl.
5
Place the mixed garden greens in a large bowl or plate and top with the cooked white rice and flaked tuna.
6
Arrange the halved eggs on top of the salad and drizzle the lemon-dijon vinaigrette over the entire dish before serving.