Name: Tuna Salad Sandwich with Garden Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Canned tuna; 0.25 cup Nonfat Greek yogurt; 1 tbsp Dijon mustard; 0.5 cup Celery; 2 tbsp Red onion; 0.25 cup Cucumber; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 slice Sprouted grain bread; 1 cup Baby spinach

Tuna Salad Sandwich with Garden Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tuna Salad Sandwich with Garden Vegetables

Flaky canned tuna tossed with crisp garden vegetables and tangy Greek yogurt, served on toasted sprouted grain bread for a satisfyingly crunchy texture.

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NUTRITION

Protein

51.7g

Fat

5.1g

Carbs

43.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned tuna

0.25 cup Nonfat Greek yogurt

1 tbsp Dijon mustard

0.5 cup Celery

2 tbsp Red onion

0.25 cup Cucumber

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

2 slice Sprouted grain bread

1 cup Baby spinach

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PREPARATION

1
Drain the canned tuna thoroughly and place it in a medium mixing bowl.
2
Flake the tuna with a fork until it reaches a consistent, fine texture.
3
Add the Greek yogurt, Dijon mustard, diced celery, minced red onion, and diced cucumber to the bowl.
4
Squeeze in the fresh lemon juice and season with sea salt and black pepper.
5
Mix all ingredients until the tuna is well-coated and the salad is creamy and evenly distributed.
6
Lightly toast the sprouted grain bread slices until they are golden and crisp.
7
Place the baby spinach on one slice of bread, mound the tuna salad on top, and finish with the second slice of bread.