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

Experience a vibrant twist on seared tuna, where a delicate herb crust imparts fragrant notes to the succulent tuna steak, perfectly balanced by a refreshing citrus slaw bursting with zesty orange and tangy lemon. This dish is a celebration of bold flavors and clean ingredients, ideal for a nourishing dinner that excites the palate.

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NUTRITION

365kcal
Protein
35.6g
Fat
15.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1 tablespoon Extra Virgin Olive Oil

1 cup shredded Red Cabbage

1/2 medium Orange (segmented)

1 tablespoon Lemon Juice

1 teaspoon Dried Thyme

1 teaspoon Dried Oregano

Salt and Pepper, to taste

1 tablespoon Fresh Cilantro (chopped)

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PREPARATION

  • 1

    Pat the tuna steak dry and season both sides with salt, pepper, dried thyme, and dried oregano.

  • 2

    Heat the olive oil in a skillet over medium-high heat until shimmering. Sear the tuna for about 1-2 minutes per side for a rare to medium-rare finish, or adjust timing based on your desired doneness. Remove the tuna and let it rest for a couple of minutes.

  • 3

    In a mixing bowl, combine the shredded red cabbage, orange segments, lemon juice, and a pinch of salt and pepper. Toss gently until well mixed.

  • 4

    Plate the tuna alongside a generous serving of the citrus slaw and sprinkle fresh cilantro on top as a finishing garnish.

  • 5

    Serve immediately to enjoy the contrast of warm, herb-crusted tuna with the bright, refreshing slaw.

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

Experience a vibrant twist on seared tuna, where a delicate herb crust imparts fragrant notes to the succulent tuna steak, perfectly balanced by a refreshing citrus slaw bursting with zesty orange and tangy lemon. This dish is a celebration of bold flavors and clean ingredients, ideal for a nourishing dinner that excites the palate.

NUTRITION

365kcal
Protein
35.6g
Fat
15.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1 tablespoon Extra Virgin Olive Oil

1 cup shredded Red Cabbage

1/2 medium Orange (segmented)

1 tablespoon Lemon Juice

1 teaspoon Dried Thyme

1 teaspoon Dried Oregano

Salt and Pepper, to taste

1 tablespoon Fresh Cilantro (chopped)

PREPARATION

  • 1

    Pat the tuna steak dry and season both sides with salt, pepper, dried thyme, and dried oregano.

  • 2

    Heat the olive oil in a skillet over medium-high heat until shimmering. Sear the tuna for about 1-2 minutes per side for a rare to medium-rare finish, or adjust timing based on your desired doneness. Remove the tuna and let it rest for a couple of minutes.

  • 3

    In a mixing bowl, combine the shredded red cabbage, orange segments, lemon juice, and a pinch of salt and pepper. Toss gently until well mixed.

  • 4

    Plate the tuna alongside a generous serving of the citrus slaw and sprinkle fresh cilantro on top as a finishing garnish.

  • 5

    Serve immediately to enjoy the contrast of warm, herb-crusted tuna with the bright, refreshing slaw.