Herb-Crusted Seared Tuna with Citrus Slaw

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

Herb-Crusted Seared Tuna with Citrus Slaw

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Seared Tuna with Citrus Slaw

Enjoy a vibrant twist on seared tuna, featuring a fragrant herb crust paired with a refreshing citrus slaw. The tender, pan-seared 6-ounce tuna steak is enhanced by a subtle olive oil coating and sprinkled with fresh herbs, while the crisp slaw of shredded cabbage, carrots, and orange segments brings a burst of tangy brightness to every bite.

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NUTRITION

408kcal
Protein
42.5g
Fat
16.2g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tuna Steak

1 tablespoon Extra Virgin Olive Oil

1 cup Shredded Green Cabbage

1/2 cup Shredded Carrot

1/2 medium Orange Segments

2 tablespoons Fresh Parsley

1 teaspoon Lemon Zest

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel and season lightly with salt and pepper.

  • 2

    In a small bowl, combine chopped fresh parsley, lemon zest, and a pinch of salt and pepper to create an herb mixture.

  • 3

    Brush the tuna steak with extra virgin olive oil and press the herb mixture onto both sides to form a crust.

  • 4

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

  • 5

    Meanwhile, in a bowl, toss together shredded green cabbage, shredded carrot, and orange segments. Drizzle a little olive oil and a squeeze of lemon juice if desired; season with salt and pepper.

  • 6

    Plate the seared tuna alongside a generous portion of the citrus slaw and serve immediately.

Herb-Crusted Seared Tuna with Citrus Slaw

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

Herb-Crusted Seared Tuna with Citrus Slaw

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Seared Tuna with Citrus Slaw

Enjoy a vibrant twist on seared tuna, featuring a fragrant herb crust paired with a refreshing citrus slaw. The tender, pan-seared 6-ounce tuna steak is enhanced by a subtle olive oil coating and sprinkled with fresh herbs, while the crisp slaw of shredded cabbage, carrots, and orange segments brings a burst of tangy brightness to every bite.

NUTRITION

408kcal
Protein
42.5g
Fat
16.2g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tuna Steak

1 tablespoon Extra Virgin Olive Oil

1 cup Shredded Green Cabbage

1/2 cup Shredded Carrot

1/2 medium Orange Segments

2 tablespoons Fresh Parsley

1 teaspoon Lemon Zest

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel and season lightly with salt and pepper.

  • 2

    In a small bowl, combine chopped fresh parsley, lemon zest, and a pinch of salt and pepper to create an herb mixture.

  • 3

    Brush the tuna steak with extra virgin olive oil and press the herb mixture onto both sides to form a crust.

  • 4

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

  • 5

    Meanwhile, in a bowl, toss together shredded green cabbage, shredded carrot, and orange segments. Drizzle a little olive oil and a squeeze of lemon juice if desired; season with salt and pepper.

  • 6

    Plate the seared tuna alongside a generous portion of the citrus slaw and serve immediately.