Spicy Seared Tuna Rice Wrap

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

Spicy Seared Tuna Rice Wrap

YOUR SOLIN GENERATED RECIPE

Spicy Seared Tuna Rice Wrap

Enjoy a vibrant blend of spicy seared tuna wrapped in a delicate rice paper with a medley of crisp vegetables and a nutty hint of sesame. This dish balances the bold flavors of seared tuna with the freshness of shredded carrot and red cabbage, elevated by a touch of sriracha for a kick.

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NUTRITION

481kcal
Protein
41g
Fat
9.9g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1/2 cup cooked Brown Rice

1 Rice Paper Wrap

1/2 cup Shelled Edamame

1/4 cup Shredded Carrot

1/4 cup Shredded Red Cabbage

1 tsp Sesame Oil

1 tbsp Sriracha Sauce

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PREPARATION

  • 1

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

  • 2

    Heat the sesame oil in a pan over medium-high heat. Sear the tuna steak for about 1-2 minutes per side, keeping the center rare for optimal texture.

  • 3

    Remove the tuna from the pan and let it rest for a minute before slicing into thin strips.

  • 4

    Prepare the rice paper wrap by briefly dipping it in warm water until it softens.

  • 5

    Place the softened rice paper onto a flat surface, then layer with cooked brown rice, edamame, shredded carrot, and red cabbage.

  • 6

    Arrange the seared tuna slices on top, and drizzle sriracha sauce evenly over the filling.

  • 7

    Gently roll the rice paper around the ingredients to form a wrap. Slice in half if desired, and serve immediately.

Spicy Seared Tuna Rice Wrap

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

Spicy Seared Tuna Rice Wrap

YOUR SOLIN GENERATED RECIPE

Spicy Seared Tuna Rice Wrap

Enjoy a vibrant blend of spicy seared tuna wrapped in a delicate rice paper with a medley of crisp vegetables and a nutty hint of sesame. This dish balances the bold flavors of seared tuna with the freshness of shredded carrot and red cabbage, elevated by a touch of sriracha for a kick.

NUTRITION

481kcal
Protein
41g
Fat
9.9g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1/2 cup cooked Brown Rice

1 Rice Paper Wrap

1/2 cup Shelled Edamame

1/4 cup Shredded Carrot

1/4 cup Shredded Red Cabbage

1 tsp Sesame Oil

1 tbsp Sriracha Sauce

PREPARATION

  • 1

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

  • 2

    Heat the sesame oil in a pan over medium-high heat. Sear the tuna steak for about 1-2 minutes per side, keeping the center rare for optimal texture.

  • 3

    Remove the tuna from the pan and let it rest for a minute before slicing into thin strips.

  • 4

    Prepare the rice paper wrap by briefly dipping it in warm water until it softens.

  • 5

    Place the softened rice paper onto a flat surface, then layer with cooked brown rice, edamame, shredded carrot, and red cabbage.

  • 6

    Arrange the seared tuna slices on top, and drizzle sriracha sauce evenly over the filling.

  • 7

    Gently roll the rice paper around the ingredients to form a wrap. Slice in half if desired, and serve immediately.