Seared Tuna Salad with Crisp Romaine and Lemon Vinaigrette

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

Seared Tuna Salad with Crisp Romaine and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Seared Tuna Salad with Crisp Romaine and Lemon Vinaigrette

Enjoy a fresh and vibrant salad featuring a perfectly seared tuna steak atop crisp romaine, cherry tomatoes, and cucumber slices, all dressed in a zesty lemon vinaigrette. This lunch is designed to pack a protein punch while remaining light and refreshing.

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NUTRITION

322kcal
Protein
47.7g
Fat
11g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi Tuna Steak

1 cup Romaine Lettuce, chopped

1/2 cup Cherry Tomatoes

1/4 cup Cucumber slices

1 Hard-Boiled Egg

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the tuna steak dry, season lightly with salt and black pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Sear the tuna for about 1-2 minutes per side for a rare center, or adjust cooking time to your preferred doneness.

  • 3

    While the tuna cooks, chop the romaine lettuce, halve the cherry tomatoes, and slice the cucumber into rounds.

  • 4

    Prepare the lemon vinaigrette by whisking together the extra virgin olive oil, fresh lemon juice, salt, and black pepper in a small bowl.

  • 5

    Assemble the salad by placing the chopped romaine, cherry tomatoes, and cucumber slices in a bowl. Add the sliced hard-boiled egg on top.

  • 6

    Slice the seared tuna into thin strips and arrange over the salad. Drizzle the lemon vinaigrette evenly over the entire dish.

  • 7

    Serve immediately and enjoy your protein-packed, light lunch.

Seared Tuna Salad with Crisp Romaine and Lemon Vinaigrette

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

Seared Tuna Salad with Crisp Romaine and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Seared Tuna Salad with Crisp Romaine and Lemon Vinaigrette

Enjoy a fresh and vibrant salad featuring a perfectly seared tuna steak atop crisp romaine, cherry tomatoes, and cucumber slices, all dressed in a zesty lemon vinaigrette. This lunch is designed to pack a protein punch while remaining light and refreshing.

NUTRITION

322kcal
Protein
47.7g
Fat
11g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi Tuna Steak

1 cup Romaine Lettuce, chopped

1/2 cup Cherry Tomatoes

1/4 cup Cucumber slices

1 Hard-Boiled Egg

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the tuna steak dry, season lightly with salt and black pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Sear the tuna for about 1-2 minutes per side for a rare center, or adjust cooking time to your preferred doneness.

  • 3

    While the tuna cooks, chop the romaine lettuce, halve the cherry tomatoes, and slice the cucumber into rounds.

  • 4

    Prepare the lemon vinaigrette by whisking together the extra virgin olive oil, fresh lemon juice, salt, and black pepper in a small bowl.

  • 5

    Assemble the salad by placing the chopped romaine, cherry tomatoes, and cucumber slices in a bowl. Add the sliced hard-boiled egg on top.

  • 6

    Slice the seared tuna into thin strips and arrange over the salad. Drizzle the lemon vinaigrette evenly over the entire dish.

  • 7

    Serve immediately and enjoy your protein-packed, light lunch.