Sesame-Crusted Tuna Rice Bowl with Fresh Vegetables

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

Sesame-Crusted Tuna Rice Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Sesame-Crusted Tuna Rice Bowl with Fresh Vegetables

Enjoy a vibrant bowl featuring seared, sesame-crusted tuna atop a bed of warm brown rice and a colorful assortment of fresh vegetables. The delicate crunch of cucumbers and carrots, paired with creamy avocado and crisp edamame, creates an exciting interplay of textures and flavors, all brought together by a tangy low-sodium soy sauce dressing.

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NUTRITION

414kcal
Protein
40.4g
Fat
13g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1/2 cup cooked Brown Rice

1/4 cup shelled Edamame

1/4 medium Avocado

1/2 medium Cucumber

1/2 medium Carrot

1 tsp Sesame Seeds

1 tbsp Low Sodium Soy Sauce

1 tsp Rice Vinegar

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PREPARATION

  • 1

    Prepare the ingredients by dicing the cucumber and carrot into matchstick pieces and slicing the avocado into cubes.

  • 2

    Pat the tuna steak dry with a paper towel. Lightly coat the surface of the tuna with the sesame seeds on all sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the tuna for about 1-2 minutes per side for a rare center, or longer to your desired doneness.

  • 4

    In a bowl, layer the base with cooked brown rice. Arrange the seared tuna slices on top along with the edamame, cucumber, carrot, and avocado.

  • 5

    Drizzle low sodium soy sauce and rice vinegar evenly over the bowl. Optionally garnish with extra sesame seeds or sliced green onions for added flavor.

  • 6

    Serve immediately and enjoy the harmony of flavors and textures in this refreshing bowl.

Sesame-Crusted Tuna Rice Bowl with Fresh Vegetables

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

Sesame-Crusted Tuna Rice Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Sesame-Crusted Tuna Rice Bowl with Fresh Vegetables

Enjoy a vibrant bowl featuring seared, sesame-crusted tuna atop a bed of warm brown rice and a colorful assortment of fresh vegetables. The delicate crunch of cucumbers and carrots, paired with creamy avocado and crisp edamame, creates an exciting interplay of textures and flavors, all brought together by a tangy low-sodium soy sauce dressing.

NUTRITION

414kcal
Protein
40.4g
Fat
13g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1/2 cup cooked Brown Rice

1/4 cup shelled Edamame

1/4 medium Avocado

1/2 medium Cucumber

1/2 medium Carrot

1 tsp Sesame Seeds

1 tbsp Low Sodium Soy Sauce

1 tsp Rice Vinegar

PREPARATION

  • 1

    Prepare the ingredients by dicing the cucumber and carrot into matchstick pieces and slicing the avocado into cubes.

  • 2

    Pat the tuna steak dry with a paper towel. Lightly coat the surface of the tuna with the sesame seeds on all sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the tuna for about 1-2 minutes per side for a rare center, or longer to your desired doneness.

  • 4

    In a bowl, layer the base with cooked brown rice. Arrange the seared tuna slices on top along with the edamame, cucumber, carrot, and avocado.

  • 5

    Drizzle low sodium soy sauce and rice vinegar evenly over the bowl. Optionally garnish with extra sesame seeds or sliced green onions for added flavor.

  • 6

    Serve immediately and enjoy the harmony of flavors and textures in this refreshing bowl.