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

A vibrant and refreshing dish featuring perfectly seared tuna accented with a delicate herb crust, served alongside a tangy citrus slaw that brightens the plate with crisp napa cabbage, sweet carrot, and juicy orange segments. This meal delivers a balanced mix of protein and fresh flavors perfect for a light yet satisfying dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

332kcal
Protein
37.1g
Fat
11.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1 cup shredded Napa Cabbage

1/2 medium Carrot, shredded

1/2 Orange, segmented

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Parsley (chopped)

1 teaspoon Fresh Thyme (chopped)

1 teaspoon Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the tuna steak dry and season both sides with salt, pepper, chopped parsley, and thyme to form a light herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil. Once shimmering, add the tuna steak and sear for about 2 minutes per side for a rare to medium-rare finish. Adjust timing if you prefer a different doneness.

  • 3

    While the tuna rests, combine shredded napa cabbage, shredded carrot, and orange segments in a bowl. Drizzle with the remaining teaspoon of olive oil and lemon juice, then toss gently to combine.

  • 4

    Plate the seared tuna and serve with a generous side of the citrus slaw. Garnish with extra fresh herbs if desired.

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

A vibrant and refreshing dish featuring perfectly seared tuna accented with a delicate herb crust, served alongside a tangy citrus slaw that brightens the plate with crisp napa cabbage, sweet carrot, and juicy orange segments. This meal delivers a balanced mix of protein and fresh flavors perfect for a light yet satisfying dinner.

NUTRITION

332kcal
Protein
37.1g
Fat
11.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1 cup shredded Napa Cabbage

1/2 medium Carrot, shredded

1/2 Orange, segmented

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Parsley (chopped)

1 teaspoon Fresh Thyme (chopped)

1 teaspoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the tuna steak dry and season both sides with salt, pepper, chopped parsley, and thyme to form a light herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil. Once shimmering, add the tuna steak and sear for about 2 minutes per side for a rare to medium-rare finish. Adjust timing if you prefer a different doneness.

  • 3

    While the tuna rests, combine shredded napa cabbage, shredded carrot, and orange segments in a bowl. Drizzle with the remaining teaspoon of olive oil and lemon juice, then toss gently to combine.

  • 4

    Plate the seared tuna and serve with a generous side of the citrus slaw. Garnish with extra fresh herbs if desired.