Tuna Salad with Greek Yogurt and Celery on Rice Cakes

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

Tuna Salad with Greek Yogurt and Celery on Rice Cakes

YOUR SOLIN GENERATED RECIPE

Tuna Salad with Greek Yogurt and Celery on Rice Cakes

Enjoy a refreshing and protein-packed snack combining tender tuna, creamy Greek yogurt, crunchy celery, and buttery avocado served atop crispy rice cakes. This light yet satisfying dish offers a delightful blend of textures and flavors perfect for an afternoon pick-me-up.

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NUTRITION

410kcal
Protein
51.7g
Fat
8.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Canned Tuna in Water

1/3 cup Plain Nonfat Greek Yogurt

2 stalks Celery

1/4 unit Avocado

2 Plain Rice Cakes

1 Tbsp Lemon Juice

Salt and Black Pepper to taste

1 Tbsp Fresh Dill (optional)

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PREPARATION

  • 1

    In a medium bowl, combine the canned tuna and Greek yogurt. Mix thoroughly until well blended.

  • 2

    Chop the celery into small pieces and add it to the tuna mixture along with diced avocado. Stir gently to combine the ingredients without mashing the avocado.

  • 3

    Season the mixture with lemon juice, salt, and black pepper. If using, stir in fresh dill for an extra burst of flavor.

  • 4

    Lay out the rice cakes on a serving plate and spoon the tuna salad mixture evenly over each rice cake.

  • 5

    Garnish with an extra sprinkle of dill or a twist of black pepper if desired and serve immediately.

Tuna Salad with Greek Yogurt and Celery on Rice Cakes

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

Tuna Salad with Greek Yogurt and Celery on Rice Cakes

YOUR SOLIN GENERATED RECIPE

Tuna Salad with Greek Yogurt and Celery on Rice Cakes

Enjoy a refreshing and protein-packed snack combining tender tuna, creamy Greek yogurt, crunchy celery, and buttery avocado served atop crispy rice cakes. This light yet satisfying dish offers a delightful blend of textures and flavors perfect for an afternoon pick-me-up.

NUTRITION

410kcal
Protein
51.7g
Fat
8.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Canned Tuna in Water

1/3 cup Plain Nonfat Greek Yogurt

2 stalks Celery

1/4 unit Avocado

2 Plain Rice Cakes

1 Tbsp Lemon Juice

Salt and Black Pepper to taste

1 Tbsp Fresh Dill (optional)

PREPARATION

  • 1

    In a medium bowl, combine the canned tuna and Greek yogurt. Mix thoroughly until well blended.

  • 2

    Chop the celery into small pieces and add it to the tuna mixture along with diced avocado. Stir gently to combine the ingredients without mashing the avocado.

  • 3

    Season the mixture with lemon juice, salt, and black pepper. If using, stir in fresh dill for an extra burst of flavor.

  • 4

    Lay out the rice cakes on a serving plate and spoon the tuna salad mixture evenly over each rice cake.

  • 5

    Garnish with an extra sprinkle of dill or a twist of black pepper if desired and serve immediately.