Name: Mediterranean Tuna and Egg Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz canned tuna in water; 1 large eggs; 0.25 cup plain nonfat Greek yogurt; 1 tsp Dijon mustard; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 2 whole Kalamata olives; 0.5 tsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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 Egg Salad

Flaky tuna and jammy hard-boiled eggs are tossed with crisp cucumbers and tangy Greek yogurt for a refreshing, protein-packed Mediterranean bowl.

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NUTRITION

Protein

52.3g

Fat

12.4g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

5 oz canned tuna in water

1 large eggs

0.25 cup plain nonfat Greek yogurt

1 tsp Dijon mustard

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 whole Kalamata olives

0.5 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Place the eggs in a small saucepan and cover with water; bring to a boil, then cover, remove from heat, and let sit for 9 minutes before transferring to an ice bath.
2
Once cooled, peel the eggs and chop them into bite-sized pieces.
3
Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking it apart with a fork.
4
In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, olive oil, and lemon juice until the dressing is smooth.
5
Add the chopped eggs, diced cucumber, halved cherry tomatoes, minced red onion, and sliced olives to the bowl with the tuna.
6
Pour the yogurt dressing over the ingredients and sprinkle with sea salt, black pepper, and chopped fresh parsley.
7
Gently fold everything together until well combined and serve immediately or chill for 30 minutes to let the flavors meld.