Name: Tuna and Potato Bake with Fresh Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100g Canned Tuna in Water, drained; 150g Yukon Gold Potato; 1 Large Egg; 15g Shredded Sharp Cheddar Cheese; 2 cups Mixed Baby Greens; 1 tsp Extra Virgin Olive Oil; 1 tsp Fresh Lemon Juice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tuna and Potato Bake with Fresh Greens

Sliced potatoes and flaked tuna baked in a savory egg custard, topped with melty cheddar and served with a zesty lemon-dressed salad.

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NUTRITION

Protein

39.8g

Fat

16g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

100g Canned Tuna in Water, drained

150g Yukon Gold Potato

1 Large Egg

15g Shredded Sharp Cheddar Cheese

2 cups Mixed Baby Greens

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small individual baking dish.
2
Thinly slice the potato and boil the slices in salted water for 5-7 minutes until just tender, then drain thoroughly.
3
In a small mixing bowl, whisk the egg with a pinch of salt and black pepper, then gently fold in the drained tuna.
4
Layer the par-boiled potato slices in the bottom of the prepared baking dish.
5
Pour the tuna and egg mixture over the potatoes, ensuring it fills the gaps between the slices.
6
Sprinkle the shredded cheddar cheese evenly over the top of the mixture.
7
Bake for 15-20 minutes until the egg is completely set and the cheese is golden and melty.
8
While the bake is in the oven, toss the mixed baby greens with the olive oil and lemon juice in a separate bowl.
9
Remove the dish from the oven and serve immediately alongside the fresh, zesty salad.