Mediterranean Tuna and White Bean Salad

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

Mediterranean Tuna and White Bean Salad

YOUR SOLIN GENERATED RECIPE

Mediterranean Tuna and White Bean Salad

Flaky wild-caught tuna tossed with creamy cannellini beans and crisp cucumbers in a bright, zesty lemon-herb vinaigrette.

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NUTRITION

378kcal
Protein
38.4g
Fat
15.8g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 oz canned tuna in water

0.5 cup cannellini beans

0.5 cup cucumber

2 tbsp red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking it into bite-sized pieces with a fork.

  • 2

    Rinse and drain the cannellini beans, then add them to the bowl along with the diced cucumber and finely minced red onion.

  • 3

    In a small separate jar or bowl, whisk together the extra virgin olive oil, lemon juice, sea salt, and black pepper until the dressing is well combined.

  • 4

    Pour the lemon vinaigrette over the tuna and bean mixture.

  • 5

    Add the freshly chopped parsley and toss everything gently to coat all ingredients evenly.

  • 6

    Serve immediately at room temperature or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Mediterranean Tuna and White Bean Salad

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

Mediterranean Tuna and White Bean Salad

YOUR SOLIN GENERATED RECIPE

Mediterranean Tuna and White Bean Salad

Flaky wild-caught tuna tossed with creamy cannellini beans and crisp cucumbers in a bright, zesty lemon-herb vinaigrette.

NUTRITION

378kcal
Protein
38.4g
Fat
15.8g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 oz canned tuna in water

0.5 cup cannellini beans

0.5 cup cucumber

2 tbsp red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking it into bite-sized pieces with a fork.

  • 2

    Rinse and drain the cannellini beans, then add them to the bowl along with the diced cucumber and finely minced red onion.

  • 3

    In a small separate jar or bowl, whisk together the extra virgin olive oil, lemon juice, sea salt, and black pepper until the dressing is well combined.

  • 4

    Pour the lemon vinaigrette over the tuna and bean mixture.

  • 5

    Add the freshly chopped parsley and toss everything gently to coat all ingredients evenly.

  • 6

    Serve immediately at room temperature or chill in the refrigerator for 30 minutes to allow the flavors to meld.