Name: Lemon-Dill Tuna Orzo Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz canned skipjack tuna; 0.25 cup dry orzo pasta; 0.25 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tbsp fresh dill; 0.5 cup cucumber; 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

Lemon-Dill Tuna Orzo Salad

Al dente orzo tossed with flaky tuna and crisp cucumbers in a bright, zesty lemon-dill dressing for a refreshing finish.

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NUTRITION

Protein

57.0g

Fat

6.8g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz canned skipjack tuna

0.25 cup dry orzo pasta

0.25 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp fresh dill

0.5 cup cucumber

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a medium pot of salted water to a boil and cook the orzo according to package directions until al dente.
2
While the pasta cooks, drain the canned tuna thoroughly and flake it into a medium mixing bowl using a fork.
3
Dice the cucumber into small, uniform cubes and finely chop the fresh dill.
4
Drain the cooked orzo and rinse it under cold water for 30 seconds to stop the cooking process and cool the pasta.
5
Add the cooled orzo, diced cucumber, and chopped dill to the bowl with the flaked tuna.
6
Drizzle the extra virgin olive oil and fresh lemon juice over the mixture.
7
Season with sea salt and black pepper, then toss everything together until the ingredients are evenly distributed.