YOUR SOLIN GENERATED RECIPE
High-Protein Tuna Yogurt Parfait with Berries
Chilled tuna salad layered with creamy Greek yogurt and tart dried cranberries, finished with a topping of crunchy toasted bread.
INGREDIENTS
4.2 oz Canned Tuna
6 oz Nonfat Greek Yogurt
1 Large Hard-Boiled Egg
1 slice Whole Wheat Bread
1.5 tbsp Dried Cranberries
1 tsp Olive Oil
PREPARATION
Drain the canned tuna thoroughly and place it in a small mixing bowl.
Fold in the olive oil and chopped hard-boiled egg until well combined.
Toast the whole wheat bread until golden brown and cut it into half-inch cubes.
In a tall glass, layer half of the Greek yogurt followed by the tuna mixture and half of the dried cranberries.
Repeat the layers with the remaining yogurt and cranberries, then top with the crunchy toasted bread.