YOUR SOLIN GENERATED RECIPE
Seared Tuna Salad with Crunchy Greens and Lemon Vinaigrette
A refreshing seared tuna salad featuring delicate, perfectly seared tuna paired with a mix of crisp greens, cherry tomatoes, cucumber, and red bell pepper, all tossed in a zesty lemon vinaigrette with a touch of creamy avocado. This dish is balanced, light, and vibrant—ideal for a quick lunch that leaves you feeling energized.
INGREDIENTS
3.5 ounces Tuna Steak
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
1/4 medium Cucumber
1/4 medium Red Bell Pepper
1 portion (50g) Avocado
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Salt and Pepper to taste
PREPARATION
Pat the tuna steak dry and season lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat. Sear the tuna steak for about 1-2 minutes on each side to achieve a nice crust while keeping the center rare. Remove from heat and let rest for a couple of minutes before slicing.
In a large bowl, combine mixed greens, cherry tomatoes, sliced cucumber, and red bell pepper.
Add diced avocado to the salad.
In a small bowl, whisk together the lemon juice and extra virgin olive oil. Adjust seasoning with salt and pepper as needed.
Toss the salad with the lemon vinaigrette until well coated.
Top the salad with thin slices of the seared tuna and serve immediately.