YOUR SOLIN GENERATED RECIPE
Tender pasta and flaky tuna are tossed with hard-boiled eggs in a creamy, herb-flecked Greek yogurt dressing for a refreshing and satisfying dinner.
INGREDIENTS
4.5 oz canned tuna in water (drained)
1 large egg
2 tbsp whole grain pasta (cooked)
0.25 cup nonfat Greek yogurt
2 tbsp celery (finely diced)
2 tbsp red bell pepper (finely diced)
1 tsp Dijon mustard
0.5 tsp lemon juice
0.25 tsp dried dill
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Place the egg in a small pot of water and bring to a boil, then cover and remove from heat for 9 minutes before peeling and dicing.
Cook the whole grain pasta in salted boiling water until al dente, then drain and rinse with cold water to stop the cooking process.
In a medium mixing bowl, whisk together the nonfat Greek yogurt, Dijon mustard, lemon juice, dried dill, sea salt, and black pepper until the dressing is smooth.
Add the drained tuna, diced hard-boiled egg, cooled pasta, diced celery, and diced red bell pepper to the bowl with the dressing.
Gently fold all ingredients together using a spatula until everything is evenly coated in the creamy herb sauce.
Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.