Herb-Lemon Wild Tuna Salad with Crunchy Vegetables

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

Herb-Lemon Wild Tuna Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Lemon Wild Tuna Salad with Crunchy Vegetables

Savor the refreshing flavors of this wild tuna salad, featuring tender, seared tuna paired with an array of crunchy vegetables, a protein-packed quinoa boost, and creamy avocado, all dressed in a zesty herb-lemon vinaigrette. Perfect for a light yet satisfying meal at any time.

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NUTRITION

384kcal
Protein
33.9g
Fat
16.2g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Wild Tuna Steak

1/2 medium Cucumber

1/2 medium Red Bell Pepper

1/4 cup chopped Red Onion

1/2 cup halved Cherry Tomatoes

1 cup Mixed Salad Greens

1/3 cup Cooked Quinoa

1 half medium Avocado

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Herbs (Parsley/Dill)

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the wild tuna steak lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Sear the tuna for about 1-2 minutes per side, keeping the center slightly rare to preserve tenderness. Remove and let rest.

  • 3

    In a large bowl, combine chopped cucumber, red bell pepper, red onion, cherry tomatoes, and mixed salad greens.

  • 4

    Add the cooked quinoa and gently toss to incorporate.

  • 5

    Dice the avocado and add it to the bowl, then drizzle with extra virgin olive oil and fresh lemon juice.

  • 6

    Sprinkle chopped fresh herbs over the salad and toss lightly. Adjust salt and pepper to taste.

  • 7

    Thinly slice the seared tuna and place it atop the salad, finishing with a final scatter of herbs if desired.

Herb-Lemon Wild Tuna Salad with Crunchy Vegetables

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

Herb-Lemon Wild Tuna Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Lemon Wild Tuna Salad with Crunchy Vegetables

Savor the refreshing flavors of this wild tuna salad, featuring tender, seared tuna paired with an array of crunchy vegetables, a protein-packed quinoa boost, and creamy avocado, all dressed in a zesty herb-lemon vinaigrette. Perfect for a light yet satisfying meal at any time.

NUTRITION

384kcal
Protein
33.9g
Fat
16.2g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Wild Tuna Steak

1/2 medium Cucumber

1/2 medium Red Bell Pepper

1/4 cup chopped Red Onion

1/2 cup halved Cherry Tomatoes

1 cup Mixed Salad Greens

1/3 cup Cooked Quinoa

1 half medium Avocado

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Herbs (Parsley/Dill)

Salt & Pepper to taste

PREPARATION

  • 1

    Season the wild tuna steak lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Sear the tuna for about 1-2 minutes per side, keeping the center slightly rare to preserve tenderness. Remove and let rest.

  • 3

    In a large bowl, combine chopped cucumber, red bell pepper, red onion, cherry tomatoes, and mixed salad greens.

  • 4

    Add the cooked quinoa and gently toss to incorporate.

  • 5

    Dice the avocado and add it to the bowl, then drizzle with extra virgin olive oil and fresh lemon juice.

  • 6

    Sprinkle chopped fresh herbs over the salad and toss lightly. Adjust salt and pepper to taste.

  • 7

    Thinly slice the seared tuna and place it atop the salad, finishing with a final scatter of herbs if desired.