YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna Salad with Capers
Tossed tuna and tangy capers with crisp garden vegetables in a bright lemon-herb dressing for a refreshing crunch.
INGREDIENTS
4 oz canned tuna
2 large eggs
0.25 cup plain Greek yogurt
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tbsp capers
0.25 cup red onion
0.5 cup cucumber
0.5 cup cherry tomatoes
1 tbsp fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Place eggs in a small saucepan, cover with water, bring to a boil, then remove from heat and let sit for 10 minutes before peeling.
Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking it with a fork.
In a small jar or bowl, whisk together the Greek yogurt, olive oil, and lemon juice until the dressing is smooth.
Add the diced red onion, cucumber, cherry tomatoes, and capers to the bowl with the tuna.
Pour the dressing over the tuna mixture, add the fresh parsley, sea salt, and black pepper, and toss gently to combine.
Slice the hard-boiled eggs into quarters and serve them on top of the salad for a boost of protein.