YOUR SOLIN GENERATED RECIPE
Herb-Crusted Seared Tuna with Citrus Slaw
Savor the vibrant flavors of seared tuna coated in a fresh, herbaceous crust paired with a bright citrus slaw. The mellow crunch of shredded cabbage and carrot, the zesty sweetness of orange, and the creaminess of avocado marry beautifully with tuna’s rich, meaty texture. Finished with a light Greek yogurt dressing and a drizzle of olive oil, this dish perfectly balances lean protein with a burst of tangy freshness.
INGREDIENTS
5 oz Tuna Steak
1 cup shredded Green Cabbage
1/2 Orange (segmented)
1/4 cup shredded Carrot
2 tsp mixed Fresh Herbs (Parsley, Dill, Basil)
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Low-Fat Greek Yogurt
1/2 Avocado
Salt & Pepper to taste
PREPARATION
Dry the tuna steak with a paper towel and season lightly with salt and pepper.
Coat the tuna evenly with finely chopped mixed herbs to create a flavorful crust.
Heat a non-stick skillet over medium-high heat and add the olive oil. Once shimmering, sear the tuna for about 1-2 minutes per side for a rare center or longer if desired.
While the tuna is searing, combine shredded cabbage, carrot, and orange segments in a bowl.
In a small bowl, whisk together lemon juice and Greek yogurt. Drizzle over the slaw and toss to combine. Season with a pinch of salt and pepper.
Plate the seared tuna alongside a generous serving of citrus slaw and top with sliced avocado.
Serve immediately and enjoy the bright, herbaceous flavors.