Name: Mediterranean Tuna and Egg Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz canned skipjack tuna; 2 large eggs; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 2 cup baby arugula; 0.5 cup cherry tomatoes; 0.5 cup cucumber; 5 whole kalamata olives; 2 tbsp red onion; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Mediterranean Tuna and Egg Salad

Flaky tuna and jammy eggs are tossed with crisp cucumbers and briny olives in a bright lemon-herb vinaigrette for a clean, protein-forward meal.

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NUTRITION

Protein

52.9g

Fat

29.6g

Carbs

14.6g

SERVINGS

1 serving

INGREDIENTS

5 oz canned skipjack tuna

2 large eggs

1 tbsp extra virgin olive oil

1 tbsp lemon juice

2 cup baby arugula

0.5 cup cherry tomatoes

0.5 cup cucumber

5 whole kalamata olives

2 tbsp red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

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PREPARATION

1
Bring a small pot of water to a boil, gently lower in the eggs, and cook for 7 minutes to achieve a jammy center.
2
Immediately transfer the eggs to an ice bath for 5 minutes, then peel and halve them.
3
In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper.
4
In a large mixing bowl, combine the drained tuna, baby arugula, halved cherry tomatoes, diced cucumber, pitted olives, and minced red onion.
5
Pour the dressing over the tuna mixture and toss thoroughly to ensure every leaf and vegetable is evenly coated.
6
Plate the salad and top with the halved eggs, finishing with an extra crack of black pepper if desired.