Name: Tuna Salad Sandwiches with Provolone
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.75 oz Canned skipjack tuna; 0.25 cup Nonfat Greek yogurt; 1 tbsp Dijon mustard; 0.25 cup Diced celery; 1 tbsp Diced red onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 slice Sprouted grain bread; 1 slice Provolone cheese; 1 cup Baby arugula

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

YOUR SOLIN GENERATED RECIPE

Tuna Salad Sandwiches with Provolone

Flaky tuna tossed in a creamy Greek yogurt dressing and served on toasted sprouted bread with a slice of melty provolone cheese.

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NUTRITION

Protein

53.3g

Fat

12.8g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

3.75 oz Canned skipjack tuna

0.25 cup Nonfat Greek yogurt

1 tbsp Dijon mustard

0.25 cup Diced celery

1 tbsp Diced red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

2 slice Sprouted grain bread

1 slice Provolone cheese

1 cup Baby arugula

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PREPARATION

1
Drain the canned tuna thoroughly and place it into a medium mixing bowl.
2
Add the Greek yogurt, Dijon mustard, diced celery, red onion, sea salt, and black pepper to the bowl.
3
Mix all the ingredients together with a fork, flaking the tuna as you combine until the salad is creamy and uniform.
4
Toast the sprouted grain bread slices until they are golden and firm.
5
Spread the tuna mixture evenly onto one slice of the toasted bread.
6
Layer the provolone cheese over the tuna and top with a handful of fresh baby arugula.
7
Place the second slice of bread on top, press down gently, and slice the sandwich in half to serve.