Name: Zesty Tuna and Jammy Egg Arugula Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Canned tuna in water; 2 large eggs; 2 cups arugula; 1 cup cherry tomatoes; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dijon mustard; 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

Zesty Tuna and Jammy Egg Arugula Salad

Flaky wild-caught tuna and jammy soft-boiled eggs are tossed with peppery arugula and juicy cherry tomatoes in a bright lemon-dijon vinaigrette.

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NUTRITION

Protein

51.8g

Fat

27.2g

Carbs

10.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Canned tuna in water

2 large eggs

2 cups arugula

1 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a small pot of water to a boil, carefully lower the eggs in, and simmer for 6.5 minutes for a jammy yolk.
2
Immediately transfer the eggs to an ice bath for 3 minutes to stop the cooking process, then peel and set aside.
3
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, sea salt, and black pepper until the dressing is fully emulsified.
4
Drain the canned tuna and flake it into large chunks using a fork.
5
Halve the cherry tomatoes and place them in a large salad bowl along with the fresh arugula.
6
Drizzle half of the lemon-dijon vinaigrette over the arugula and tomatoes, tossing gently to coat.
7
Slice the soft-boiled eggs in half.
8
Top the salad with the flaked tuna and egg halves, then drizzle the remaining dressing over the top before serving.