Sesame-Crusted Tuna Rice Bowl with Fresh Vegetables

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

Sesame-Crusted Tuna Rice Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Sesame-Crusted Tuna Rice Bowl with Fresh Vegetables

Enjoy a vibrant bowl featuring perfectly seared, sesame-crusted tuna atop a bed of nutty brown rice, fresh edamame, and crisp cucumber. This dish delivers a balanced mix of lean protein, wholesome grains, and fresh vegetables with a delightful crunch and a hint of Asian flair.

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NUTRITION

422kcal
Protein
41.0g
Fat
12.5g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1/2 cup Cooked Brown Rice

1/2 cup Shelled Edamame

1 medium Cucumber (sliced)

1 tsp Sesame Seeds

1 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

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PREPARATION

  • 1

    In a shallow dish, combine low-sodium soy sauce, grated ginger, minced garlic, and sesame oil.

  • 2

    Place the tuna steak in the marinade and let it sit for 10-15 minutes.

  • 3

    Pour sesame seeds onto a plate. Remove the tuna and press each side into the seeds to create a crust.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the tuna for about 1-2 minutes per side for a rare center, or adjust cooking time according to your preferred doneness.

  • 5

    While the tuna is cooking, assemble the bowl with cooked brown rice, shelled edamame, and sliced cucumber.

  • 6

    Slice the seared tuna and arrange it over the rice and vegetables.

  • 7

    Drizzle any remaining marinade over the bowl if desired, and serve immediately.

Sesame-Crusted Tuna Rice Bowl with Fresh Vegetables

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

Sesame-Crusted Tuna Rice Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Sesame-Crusted Tuna Rice Bowl with Fresh Vegetables

Enjoy a vibrant bowl featuring perfectly seared, sesame-crusted tuna atop a bed of nutty brown rice, fresh edamame, and crisp cucumber. This dish delivers a balanced mix of lean protein, wholesome grains, and fresh vegetables with a delightful crunch and a hint of Asian flair.

NUTRITION

422kcal
Protein
41.0g
Fat
12.5g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1/2 cup Cooked Brown Rice

1/2 cup Shelled Edamame

1 medium Cucumber (sliced)

1 tsp Sesame Seeds

1 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

PREPARATION

  • 1

    In a shallow dish, combine low-sodium soy sauce, grated ginger, minced garlic, and sesame oil.

  • 2

    Place the tuna steak in the marinade and let it sit for 10-15 minutes.

  • 3

    Pour sesame seeds onto a plate. Remove the tuna and press each side into the seeds to create a crust.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the tuna for about 1-2 minutes per side for a rare center, or adjust cooking time according to your preferred doneness.

  • 5

    While the tuna is cooking, assemble the bowl with cooked brown rice, shelled edamame, and sliced cucumber.

  • 6

    Slice the seared tuna and arrange it over the rice and vegetables.

  • 7

    Drizzle any remaining marinade over the bowl if desired, and serve immediately.