Mediterranean Tuna Salad with Capers

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

Mediterranean Tuna Salad with Capers

YOUR SOLIN GENERATED RECIPE

Mediterranean Tuna Salad with Capers

Flaky skipjack tuna tossed with briny capers and a bright lemon-Dijon dressing, served over a bed of crisp arugula and colorful Mediterranean vegetables.

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NUTRITION

366kcal
Protein
54.6g
Fat
9.9g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Canned skipjack tuna in water

0.25 cup Nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp Capers

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

2 tbsp Red onion

1 stalk Celery

4 whole Kalamata olives

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cups Baby arugula

0.5 cup Cucumber

0.5 cup Cherry tomatoes

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain the canned tuna completely and place it in a medium mixing bowl, flaking it into bite-sized pieces with a fork.

  • 2

    In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and olive oil until the dressing is smooth and emulsified.

  • 3

    Finely dice the red onion and celery, and halve the Kalamata olives.

  • 4

    Add the onion, celery, olives, capers, and chopped fresh parsley to the bowl with the tuna.

  • 5

    Pour the lemon-yogurt dressing over the tuna mixture and fold gently until all ingredients are evenly coated.

  • 6

    Season the salad with sea salt and black pepper, adjusting to your preference.

  • 7

    Prepare a serving plate with a base of baby arugula, sliced cucumbers, and halved cherry tomatoes.

  • 8

    Scoop the tuna mixture onto the center of the greens and serve immediately.

Mediterranean Tuna Salad with Capers

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

Mediterranean Tuna Salad with Capers

YOUR SOLIN GENERATED RECIPE

Mediterranean Tuna Salad with Capers

Flaky skipjack tuna tossed with briny capers and a bright lemon-Dijon dressing, served over a bed of crisp arugula and colorful Mediterranean vegetables.

NUTRITION

366kcal
Protein
54.6g
Fat
9.9g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Canned skipjack tuna in water

0.25 cup Nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp Capers

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

2 tbsp Red onion

1 stalk Celery

4 whole Kalamata olives

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cups Baby arugula

0.5 cup Cucumber

0.5 cup Cherry tomatoes

PREPARATION

  • 1

    Drain the canned tuna completely and place it in a medium mixing bowl, flaking it into bite-sized pieces with a fork.

  • 2

    In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and olive oil until the dressing is smooth and emulsified.

  • 3

    Finely dice the red onion and celery, and halve the Kalamata olives.

  • 4

    Add the onion, celery, olives, capers, and chopped fresh parsley to the bowl with the tuna.

  • 5

    Pour the lemon-yogurt dressing over the tuna mixture and fold gently until all ingredients are evenly coated.

  • 6

    Season the salad with sea salt and black pepper, adjusting to your preference.

  • 7

    Prepare a serving plate with a base of baby arugula, sliced cucumbers, and halved cherry tomatoes.

  • 8

    Scoop the tuna mixture onto the center of the greens and serve immediately.