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 combining a perfectly seared sesame-crusted tuna atop a bed of nutty brown rice, accented by crisp cucumbers, tender edamame, and shredded carrots. This dish delivers balanced freshness and a satisfying crunch with every bite.

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NUTRITION

393kcal
Protein
38.4g
Fat
10.6g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1/2 cup cooked Brown Rice

1 tbsp Sesame Seeds

1/4 cup Shelled Edamame

1/2 cup sliced Cucumber

1/3 cup shredded Carrot

1 tsp Low Sodium Soy Sauce

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PREPARATION

  • 1

    Cook the brown rice according to package instructions until it is tender and fluffy.

  • 2

    Pat the tuna steak dry and season lightly with salt if desired.

  • 3

    Spread the sesame seeds on a plate and press the tuna gently into the seeds to form a crust on all sides.

  • 4

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

  • 5

    Remove the tuna from the skillet and let it rest for a couple of minutes before slicing thinly.

  • 6

    In a bowl, layer the cooked brown rice. Top with sliced tuna, shelled edamame, sliced cucumbers, and shredded carrots.

  • 7

    Drizzle low sodium soy sauce over the bowl for added flavor, and serve immediately.

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 combining a perfectly seared sesame-crusted tuna atop a bed of nutty brown rice, accented by crisp cucumbers, tender edamame, and shredded carrots. This dish delivers balanced freshness and a satisfying crunch with every bite.

NUTRITION

393kcal
Protein
38.4g
Fat
10.6g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1/2 cup cooked Brown Rice

1 tbsp Sesame Seeds

1/4 cup Shelled Edamame

1/2 cup sliced Cucumber

1/3 cup shredded Carrot

1 tsp Low Sodium Soy Sauce

PREPARATION

  • 1

    Cook the brown rice according to package instructions until it is tender and fluffy.

  • 2

    Pat the tuna steak dry and season lightly with salt if desired.

  • 3

    Spread the sesame seeds on a plate and press the tuna gently into the seeds to form a crust on all sides.

  • 4

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

  • 5

    Remove the tuna from the skillet and let it rest for a couple of minutes before slicing thinly.

  • 6

    In a bowl, layer the cooked brown rice. Top with sliced tuna, shelled edamame, sliced cucumbers, and shredded carrots.

  • 7

    Drizzle low sodium soy sauce over the bowl for added flavor, and serve immediately.