Name: Mediterranean Tuna Salad with Capers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz canned wild-caught tuna in water; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tbsp capers; 2 tbsp red onion; 1 stalk celery; 0.5 cup cucumber; 5 whole kalamata olives; 1 tbsp fresh parsley; 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

Mediterranean Tuna Salad with Capers

Flaked wild-caught tuna tossed with briny capers and crisp vegetables in a zesty lemon-herb vinaigrette for a bright and refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

33.7g

Fat

19.2g

Carbs

9.9g

SERVINGS

1 serving

INGREDIENTS

6 oz canned wild-caught tuna in water

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp capers

2 tbsp red onion

1 stalk celery

0.5 cup cucumber

5 whole kalamata olives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Drain the canned tuna thoroughly to remove excess water and place it in a medium mixing bowl, flaking it apart with a fork into bite-sized pieces.
2
Finely dice the red onion, chop the celery stalk, and dice the cucumber into small cubes, then add them to the bowl with the tuna.
3
Slice the pitted Kalamata olives into halves and add them to the mixture along with the drained capers.
4
In a separate small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, and black pepper until the dressing is fully emulsified.
5
Pour the lemon-olive oil vinaigrette over the tuna and vegetable mixture, tossing gently with a spoon to ensure everything is evenly coated.
6
Finely chop the fresh parsley and fold it into the salad for a vibrant finish.
7
Serve immediately over a bed of leafy greens or chill in the refrigerator for 30 minutes to allow the Mediterranean flavors to develop and meld.