YOUR SOLIN GENERATED RECIPE
Herb-Citrus Wild Tuna Salad with Crunchy Vegetables
Enjoy a refreshing salad featuring seared wild tuna accented with bright citrus and fresh herbs. Tossed with crunchy bell peppers, crisp cucumber, celery, and hearty chickpeas, this salad is drizzled with a light lemon-olive oil dressing, offering a balanced medley of flavors and textures perfect for a clean, nutrient-packed meal.
INGREDIENTS
5 ounces Wild Tuna Steak
1/3 cup Canned Chickpeas
1/2 cup Red Bell Pepper (chopped)
1/2 cup Cucumber (chopped)
1/2 cup Celery (chopped)
1/2 cup Mixed Salad Greens
1 tablespoon Lemon Juice
1 teaspoon Extra Virgin Olive Oil
2 tablespoons Fresh Herbs (Parsley & Dill)
PREPARATION
Season the wild tuna steak lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the tuna for about 2-3 minutes per side until cooked to your liking. Allow it to rest before slicing into bite-sized pieces.
In a large bowl, combine the chopped red bell pepper, cucumber, celery, and mixed salad greens.
Add the drained chickpeas to the vegetables.
In a small bowl, whisk together lemon juice, extra virgin olive oil, and finely chopped fresh herbs.
Pour the dressing over the vegetables and chickpeas, tossing gently to coat evenly.
Top the salad with sliced wild tuna pieces and lightly mix to combine all flavors.
Serve immediately for a fresh, citrusy, and crunchy experience.