Seared Tuna Steak with Crisp Romaine and Cucumber Salad

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

Seared Tuna Steak with Crisp Romaine and Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Crisp Romaine and Cucumber Salad

Enjoy a beautifully seared tuna steak paired with a crisp romaine and cucumber salad dressed in a zesty lemon and olive oil vinaigrette. This light lunch brings together the ocean-fresh flavor of tuna with a refreshing and crunchy salad, perfect for a satisfying yet clean meal.

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NUTRITION

318kcal
Protein
51.4g
Fat
6.6g
Carbs
6.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Tuna Steak

2 cups Romaine Lettuce

1/2 Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel and season both sides generously with salt and black pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the tuna steak and sear for about 2 minutes per side for a rare to medium-rare finish, or adjust cooking time according to your desired doneness.

  • 3

    While the tuna is searing, chop the romaine lettuce into bite-sized pieces and slice the cucumber thinly. Place them together in a salad bowl.

  • 4

    In a small bowl, whisk together olive oil and lemon juice to create a simple vinaigrette. Drizzle the dressing over the salad and toss gently to combine.

  • 5

    Once the tuna steak is finished, let it rest for a minute before slicing against the grain.

  • 6

    Serve the sliced seared tuna on a bed of crisp romaine and cucumber salad. Enjoy your balanced and refreshing lunch!

Seared Tuna Steak with Crisp Romaine and Cucumber Salad

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

Seared Tuna Steak with Crisp Romaine and Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Crisp Romaine and Cucumber Salad

Enjoy a beautifully seared tuna steak paired with a crisp romaine and cucumber salad dressed in a zesty lemon and olive oil vinaigrette. This light lunch brings together the ocean-fresh flavor of tuna with a refreshing and crunchy salad, perfect for a satisfying yet clean meal.

NUTRITION

318kcal
Protein
51.4g
Fat
6.6g
Carbs
6.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Tuna Steak

2 cups Romaine Lettuce

1/2 Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel and season both sides generously with salt and black pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the tuna steak and sear for about 2 minutes per side for a rare to medium-rare finish, or adjust cooking time according to your desired doneness.

  • 3

    While the tuna is searing, chop the romaine lettuce into bite-sized pieces and slice the cucumber thinly. Place them together in a salad bowl.

  • 4

    In a small bowl, whisk together olive oil and lemon juice to create a simple vinaigrette. Drizzle the dressing over the salad and toss gently to combine.

  • 5

    Once the tuna steak is finished, let it rest for a minute before slicing against the grain.

  • 6

    Serve the sliced seared tuna on a bed of crisp romaine and cucumber salad. Enjoy your balanced and refreshing lunch!