Sesame-Ginger Seared Tuna Rice Bowl

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

Sesame-Ginger Seared Tuna Rice Bowl

YOUR SOLIN GENERATED RECIPE

Sesame-Ginger Seared Tuna Rice Bowl

A vibrant bowl featuring seared tuna bathed in a sesame-ginger glaze, served atop a bed of nutty brown rice and crisp edamame, accented with shredded carrots for a refreshing crunch.

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NUTRITION

374kcal
Protein
35.9g
Fat
8.5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tuna Steak

1/2 cup Cooked Brown Rice

1/4 cup Shelled Edamame

1/4 cup Shredded Carrots

1 tsp Sesame Oil

2 tsp Low-Sodium Soy Sauce

1 tsp Fresh Ginger, Grated

1 clove Garlic, Minced

1 tsp Honey

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PREPARATION

  • 1

    In a small bowl, whisk together sesame oil, low-sodium soy sauce, grated ginger, minced garlic, and honey to create the sesame-ginger marinade.

  • 2

    Pat the tuna steak dry with a paper towel and coat it evenly with half of the marinade. Reserve the remaining marinade for drizzling.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, sear the tuna steak for about 1-2 minutes on each side for a rare center, or adjust time based on your preferred doneness.

  • 4

    While the tuna is searing, gently reheat the cooked brown rice if needed and prepare a small bowl with shelled edamame and shredded carrots.

  • 5

    Slice the seared tuna thinly, then assemble the bowl by placing the warm brown rice at the base, topping it with sliced tuna, edamame, and carrots.

  • 6

    Drizzle the reserved sesame-ginger marinade over the bowl for an extra burst of flavor before serving.

Sesame-Ginger Seared Tuna Rice Bowl

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

Sesame-Ginger Seared Tuna Rice Bowl

YOUR SOLIN GENERATED RECIPE

Sesame-Ginger Seared Tuna Rice Bowl

A vibrant bowl featuring seared tuna bathed in a sesame-ginger glaze, served atop a bed of nutty brown rice and crisp edamame, accented with shredded carrots for a refreshing crunch.

NUTRITION

374kcal
Protein
35.9g
Fat
8.5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tuna Steak

1/2 cup Cooked Brown Rice

1/4 cup Shelled Edamame

1/4 cup Shredded Carrots

1 tsp Sesame Oil

2 tsp Low-Sodium Soy Sauce

1 tsp Fresh Ginger, Grated

1 clove Garlic, Minced

1 tsp Honey

PREPARATION

  • 1

    In a small bowl, whisk together sesame oil, low-sodium soy sauce, grated ginger, minced garlic, and honey to create the sesame-ginger marinade.

  • 2

    Pat the tuna steak dry with a paper towel and coat it evenly with half of the marinade. Reserve the remaining marinade for drizzling.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, sear the tuna steak for about 1-2 minutes on each side for a rare center, or adjust time based on your preferred doneness.

  • 4

    While the tuna is searing, gently reheat the cooked brown rice if needed and prepare a small bowl with shelled edamame and shredded carrots.

  • 5

    Slice the seared tuna thinly, then assemble the bowl by placing the warm brown rice at the base, topping it with sliced tuna, edamame, and carrots.

  • 6

    Drizzle the reserved sesame-ginger marinade over the bowl for an extra burst of flavor before serving.