Grilled Tuna Steak with Herb Potato Salad

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

Grilled Tuna Steak with Herb Potato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak with Herb Potato Salad

Savor the bright flavors of a perfectly grilled tuna steak paired with a refreshing herb-infused potato salad. Tender tuna meets creamy, tangy lactose-free yogurt dressing delicately blended with fresh herbs, served with a crisp slice of whole wheat bread for a satisfying lunch.

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NUTRITION

465kcal
Protein
44.9g
Fat
11.8g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Tuna Steak

1 medium Potato

0.33 cup Lactose-Free Yogurt

0.5 oz Lactose-Free Cheddar Cheese

1 tsp Olive Oil

1 slice Whole Wheat Bread

2 tbsp Fresh Herbs (parsley & chives)

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the tuna steak lightly with salt and pepper.

  • 3

    Grill the tuna steak for about 3 minutes on each side or until desired doneness is reached. Set aside to rest.

  • 4

    Meanwhile, boil the medium potato until tender, about 20 minutes. Once cooked, cool slightly and dice into bite-sized pieces.

  • 5

    In a bowl, combine the diced potato with lactose-free yogurt, olive oil, fresh herbs, and lemon juice. Mix gently, and season with salt and pepper.

  • 6

    For added texture and flavor, fold in the diced lactose-free cheddar cheese into the potato salad.

  • 7

    Toast the whole wheat bread slice until lightly crisp.

  • 8

    Plate the grilled tuna steak alongside a generous serving of the herb potato salad, with the toasted bread on the side.

  • 9

    Serve warm and enjoy.

Grilled Tuna Steak with Herb Potato Salad

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

Grilled Tuna Steak with Herb Potato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak with Herb Potato Salad

Savor the bright flavors of a perfectly grilled tuna steak paired with a refreshing herb-infused potato salad. Tender tuna meets creamy, tangy lactose-free yogurt dressing delicately blended with fresh herbs, served with a crisp slice of whole wheat bread for a satisfying lunch.

NUTRITION

465kcal
Protein
44.9g
Fat
11.8g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Tuna Steak

1 medium Potato

0.33 cup Lactose-Free Yogurt

0.5 oz Lactose-Free Cheddar Cheese

1 tsp Olive Oil

1 slice Whole Wheat Bread

2 tbsp Fresh Herbs (parsley & chives)

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the tuna steak lightly with salt and pepper.

  • 3

    Grill the tuna steak for about 3 minutes on each side or until desired doneness is reached. Set aside to rest.

  • 4

    Meanwhile, boil the medium potato until tender, about 20 minutes. Once cooked, cool slightly and dice into bite-sized pieces.

  • 5

    In a bowl, combine the diced potato with lactose-free yogurt, olive oil, fresh herbs, and lemon juice. Mix gently, and season with salt and pepper.

  • 6

    For added texture and flavor, fold in the diced lactose-free cheddar cheese into the potato salad.

  • 7

    Toast the whole wheat bread slice until lightly crisp.

  • 8

    Plate the grilled tuna steak alongside a generous serving of the herb potato salad, with the toasted bread on the side.

  • 9

    Serve warm and enjoy.