Spicy Seared Tuna Rice Bowl

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

Spicy Seared Tuna Rice Bowl

YOUR SOLIN GENERATED RECIPE

Spicy Seared Tuna Rice Bowl

A vibrant and delicious bowl featuring perfectly seared tuna with a kick, served atop a bed of fragrant jasmine rice, crisp edamame, and fresh vegetables. The dish is balanced with a drizzle of sesame-infused spicy sauce adding depth and heat, making it a satisfying meal for any time of day.

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NUTRITION

488kcal
Protein
40.6g
Fat
15g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak (approx. 141g)

1/2 cup cooked Jasmine Rice (approx. 95g)

1/4 cup Shelled Edamame (approx. 37g)

1/4 medium Avocado (approx. 50g)

1/4 cup sliced Cucumber (approx. 52g)

1/4 cup shredded Carrot (approx. 25g)

1 tsp Sesame Oil (5g)

1 tsp Low-Sodium Soy Sauce (5g)

1/2 tsp Sriracha Sauce (3g)

1 tsp Lemon Juice (5g)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Sear the tuna for approximately 1.5-2 minutes on each side to achieve a rare to medium-rare center, then remove from heat and let rest for a minute.

  • 4

    Assemble the bowl by placing the cooked jasmine rice at the base.

  • 5

    Top with shelled edamame, sliced cucumber, and shredded carrots.

  • 6

    Slice the seared tuna thinly and arrange over the rice and vegetables.

  • 7

    Add diced avocado on top and drizzle with low-sodium soy sauce, sriracha, and lemon juice.

  • 8

    Finish with an extra drizzle of sesame oil if desired for added flavor. Serve immediately.

Spicy Seared Tuna Rice Bowl

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

Spicy Seared Tuna Rice Bowl

YOUR SOLIN GENERATED RECIPE

Spicy Seared Tuna Rice Bowl

A vibrant and delicious bowl featuring perfectly seared tuna with a kick, served atop a bed of fragrant jasmine rice, crisp edamame, and fresh vegetables. The dish is balanced with a drizzle of sesame-infused spicy sauce adding depth and heat, making it a satisfying meal for any time of day.

NUTRITION

488kcal
Protein
40.6g
Fat
15g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak (approx. 141g)

1/2 cup cooked Jasmine Rice (approx. 95g)

1/4 cup Shelled Edamame (approx. 37g)

1/4 medium Avocado (approx. 50g)

1/4 cup sliced Cucumber (approx. 52g)

1/4 cup shredded Carrot (approx. 25g)

1 tsp Sesame Oil (5g)

1 tsp Low-Sodium Soy Sauce (5g)

1/2 tsp Sriracha Sauce (3g)

1 tsp Lemon Juice (5g)

PREPARATION

  • 1

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

  • 2

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

  • 3

    Sear the tuna for approximately 1.5-2 minutes on each side to achieve a rare to medium-rare center, then remove from heat and let rest for a minute.

  • 4

    Assemble the bowl by placing the cooked jasmine rice at the base.

  • 5

    Top with shelled edamame, sliced cucumber, and shredded carrots.

  • 6

    Slice the seared tuna thinly and arrange over the rice and vegetables.

  • 7

    Add diced avocado on top and drizzle with low-sodium soy sauce, sriracha, and lemon juice.

  • 8

    Finish with an extra drizzle of sesame oil if desired for added flavor. Serve immediately.