Name: Mexican Tuna Salad Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz canned tuna in water, drained; 0.25 cup plain Greek yogurt; 0.25 whole avocado; 0.25 cup black beans, rinsed; 0.25 cup corn kernels; 0.5 cup red bell pepper, diced; 2 tbsp red onion, finely diced; 1 tbsp fresh lime juice; 2 tbsp fresh cilantro, chopped; 1 tsp jalapeño, minced; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Mexican Tuna Salad Bowl

Flaky tuna tossed with a creamy lime-yogurt dressing and vibrant vegetables for a crisp and zesty bowl that feels incredibly fresh.

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NUTRITION

Protein

56.7g

Fat

11.0g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

6 oz canned tuna in water, drained

0.25 cup plain Greek yogurt

0.25 whole avocado

0.25 cup black beans, rinsed

0.25 cup corn kernels

0.5 cup red bell pepper, diced

2 tbsp red onion, finely diced

1 tbsp fresh lime juice

2 tbsp fresh cilantro, chopped

1 tsp jalapeño, minced

0.5 tsp ground cumin

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, lime juice, cumin, chili powder, sea salt, and black pepper until the dressing is smooth.
2
In a large mixing bowl, combine the drained tuna, black beans, corn, red bell pepper, red onion, and minced jalapeño.
3
Pour the yogurt dressing over the tuna mixture and fold gently with a spatula until everything is evenly coated.
4
Gently fold in the diced avocado and fresh cilantro, being careful not to mash the avocado.
5
Serve immediately in a bowl or chill in the refrigerator for 30 minutes to allow the spices to fully infuse the salad.