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 plate featuring a perfectly seared tuna steak with a colorful, tangy citrus slaw. The tuna is lightly crusted with aromatic herbs and seared in olive oil to lock in its delicate flavors, while the crisp, refreshing slaw offers a zesty lift to each bite. A balanced, delicious meal that satisfies both taste and nutrition.

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NUTRITION

280kcal
Protein
35.9g
Fat
6.1g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Ahi Tuna Steak

1 cup Napa Cabbage (shredded)

1 small Carrot (shredded)

1/2 an Orange (segmented)

2 tsp Olive Oil (divided)

1 tbsp Mixed Fresh Herbs (chopped)

1 tbsp Lime Juice

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PREPARATION

  • 1

    Pat the tuna steak dry and season with salt, pepper, and the chopped mixed fresh herbs.

  • 2

    Heat 1 tsp of olive oil in a skillet over medium-high heat. Sear the tuna steak for about 1.5 to 2 minutes on each side, aiming for a rare to medium-rare center. Remove from heat and let it rest briefly.

  • 3

    In a bowl, combine shredded Napa cabbage, shredded carrot, and orange segments.

  • 4

    Drizzle the remaining 1 tsp of olive oil and lime juice over the slaw, tossing to mix thoroughly. Adjust seasoning with a pinch of salt and pepper.

  • 5

    Plate the seared tuna alongside a generous serving of 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 plate featuring a perfectly seared tuna steak with a colorful, tangy citrus slaw. The tuna is lightly crusted with aromatic herbs and seared in olive oil to lock in its delicate flavors, while the crisp, refreshing slaw offers a zesty lift to each bite. A balanced, delicious meal that satisfies both taste and nutrition.

NUTRITION

280kcal
Protein
35.9g
Fat
6.1g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Ahi Tuna Steak

1 cup Napa Cabbage (shredded)

1 small Carrot (shredded)

1/2 an Orange (segmented)

2 tsp Olive Oil (divided)

1 tbsp Mixed Fresh Herbs (chopped)

1 tbsp Lime Juice

PREPARATION

  • 1

    Pat the tuna steak dry and season with salt, pepper, and the chopped mixed fresh herbs.

  • 2

    Heat 1 tsp of olive oil in a skillet over medium-high heat. Sear the tuna steak for about 1.5 to 2 minutes on each side, aiming for a rare to medium-rare center. Remove from heat and let it rest briefly.

  • 3

    In a bowl, combine shredded Napa cabbage, shredded carrot, and orange segments.

  • 4

    Drizzle the remaining 1 tsp of olive oil and lime juice over the slaw, tossing to mix thoroughly. Adjust seasoning with a pinch of salt and pepper.

  • 5

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