Seared Tuna Rice Bowl with Fresh Vegetables

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

Seared Tuna Rice Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Tuna Rice Bowl with Fresh Vegetables

Enjoy a flavorful bowl featuring a perfectly seared tuna steak paired with a bed of tender brown rice, fresh edamame, crisp cucumber, and shredded carrot—all lightly dressed with a hint of sesame oil and soy sauce to elevate the natural tastes of each ingredient.

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NUTRITION

415kcal
Protein
40.3g
Fat
10g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1/2 cup Cooked Brown Rice

1/2 cup Shelled Edamame

1/2 cup Sliced Cucumber

1/2 cup Shredded Carrot

1 tsp Sesame Oil

1 tsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the tuna steak and sear for about 1-2 minutes on each side, ensuring a nice crust while keeping the center rare to medium-rare.

  • 3

    While the tuna is searing, prepare the bowl by placing 1/2 cup of cooked brown rice at the base.

  • 4

    Arrange the shelled edamame, sliced cucumber, and shredded carrot evenly over the rice.

  • 5

    Once seared, slice the tuna steak thinly against the grain and layer the slices on top of the vegetables.

  • 6

    Drizzle the sesame oil and low-sodium soy sauce over the assembled bowl.

  • 7

    Garnish with extra black sesame seeds or finely chopped green onions if desired, and serve immediately.

Seared Tuna Rice Bowl with Fresh Vegetables

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

Seared Tuna Rice Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Tuna Rice Bowl with Fresh Vegetables

Enjoy a flavorful bowl featuring a perfectly seared tuna steak paired with a bed of tender brown rice, fresh edamame, crisp cucumber, and shredded carrot—all lightly dressed with a hint of sesame oil and soy sauce to elevate the natural tastes of each ingredient.

NUTRITION

415kcal
Protein
40.3g
Fat
10g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1/2 cup Cooked Brown Rice

1/2 cup Shelled Edamame

1/2 cup Sliced Cucumber

1/2 cup Shredded Carrot

1 tsp Sesame Oil

1 tsp Low-Sodium Soy Sauce

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the tuna steak and sear for about 1-2 minutes on each side, ensuring a nice crust while keeping the center rare to medium-rare.

  • 3

    While the tuna is searing, prepare the bowl by placing 1/2 cup of cooked brown rice at the base.

  • 4

    Arrange the shelled edamame, sliced cucumber, and shredded carrot evenly over the rice.

  • 5

    Once seared, slice the tuna steak thinly against the grain and layer the slices on top of the vegetables.

  • 6

    Drizzle the sesame oil and low-sodium soy sauce over the assembled bowl.

  • 7

    Garnish with extra black sesame seeds or finely chopped green onions if desired, and serve immediately.