Seared Tuna Filet over Crunchy Shredded Cabbage Salad

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

Seared Tuna Filet over Crunchy Shredded Cabbage Salad

YOUR SOLIN GENERATED RECIPE

Seared Tuna Filet over Crunchy Shredded Cabbage Salad

Savor the delicate flavors of a perfectly seared tuna filet, seasoned lightly and served atop a refreshing, crunchy shredded cabbage salad dressed in a zesty lemon-olive oil drizzle. This light yet protein-packed dish brings together the richness of tuna with the crisp bite of fresh cabbage, creating a balanced and invigorating lunch.

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NUTRITION

282kcal
Protein
49.4g
Fat
6.3g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Tuna Filet

1 cup shredded Green Cabbage

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the tuna filet dry with a paper towel and season both sides lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is shimmering, place the tuna filet in the skillet. Sear for about 1.5-2 minutes on each side for a rare to medium-rare finish, or adjust the time as per your desired doneness.

  • 4

    While the tuna cooks, prepare the salad by placing the shredded cabbage in a mixing bowl. Drizzle the lemon juice over the cabbage and toss to combine. Add a pinch of salt if desired.

  • 5

    Once seared, transfer the tuna filet to a cutting board and slice it diagonally into thick slices.

  • 6

    Plate the cabbage salad as a base, then arrange the sliced tuna on top. Serve immediately for the best texture contrast between the warm tuna and the crisp salad.

Seared Tuna Filet over Crunchy Shredded Cabbage Salad

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

Seared Tuna Filet over Crunchy Shredded Cabbage Salad

YOUR SOLIN GENERATED RECIPE

Seared Tuna Filet over Crunchy Shredded Cabbage Salad

Savor the delicate flavors of a perfectly seared tuna filet, seasoned lightly and served atop a refreshing, crunchy shredded cabbage salad dressed in a zesty lemon-olive oil drizzle. This light yet protein-packed dish brings together the richness of tuna with the crisp bite of fresh cabbage, creating a balanced and invigorating lunch.

NUTRITION

282kcal
Protein
49.4g
Fat
6.3g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Tuna Filet

1 cup shredded Green Cabbage

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the tuna filet dry with a paper towel and season both sides lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is shimmering, place the tuna filet in the skillet. Sear for about 1.5-2 minutes on each side for a rare to medium-rare finish, or adjust the time as per your desired doneness.

  • 4

    While the tuna cooks, prepare the salad by placing the shredded cabbage in a mixing bowl. Drizzle the lemon juice over the cabbage and toss to combine. Add a pinch of salt if desired.

  • 5

    Once seared, transfer the tuna filet to a cutting board and slice it diagonally into thick slices.

  • 6

    Plate the cabbage salad as a base, then arrange the sliced tuna on top. Serve immediately for the best texture contrast between the warm tuna and the crisp salad.