Seared Tuna with Crunchy Vegetable Slaw and Quinoa

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

Seared Tuna with Crunchy Vegetable Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Crunchy Vegetable Slaw and Quinoa

Enjoy a vibrant and well-balanced lunch featuring a delicately seared tuna steak paired with a crunchy, tangy vegetable slaw and a side of fluffy quinoa. The crisp cabbage, carrots, and red bell pepper are lightly dressed with lemon-infused olive oil, creating a refreshing contrast to the savory tuna. This dish is not only visually appealing but also perfectly aligns with your nutritional goals for a healthful, flavorful meal.

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NUTRITION

457kcal
Protein
28.1g
Fat
22.8g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

3 oz Tuna Steak

1 cup shredded Red Cabbage

1/2 cup shredded Carrots

1/2 cup thinly sliced Red Bell Pepper

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 cup Cooked Quinoa

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the tuna steak dry and season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, sear the tuna for about 1-2 minutes per side, ensuring the center remains slightly rare for optimal tenderness. Remove from heat and let it rest.

  • 3

    In a large bowl, combine the shredded red cabbage, shredded carrots, and thinly sliced red bell pepper.

  • 4

    In a small bowl, whisk together the olive oil and lemon juice. Drizzle the dressing over the vegetables and toss gently to combine, ensuring an even coat.

  • 5

    Plate by placing the crunchy vegetable slaw as a base. Arrange the seared tuna slices on top and serve alongside the cooked quinoa.

  • 6

    Enjoy the harmony of savory seared tuna, tangy slaw, and nutty quinoa in this refreshingly balanced lunch.

Seared Tuna with Crunchy Vegetable Slaw and Quinoa

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

Seared Tuna with Crunchy Vegetable Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Crunchy Vegetable Slaw and Quinoa

Enjoy a vibrant and well-balanced lunch featuring a delicately seared tuna steak paired with a crunchy, tangy vegetable slaw and a side of fluffy quinoa. The crisp cabbage, carrots, and red bell pepper are lightly dressed with lemon-infused olive oil, creating a refreshing contrast to the savory tuna. This dish is not only visually appealing but also perfectly aligns with your nutritional goals for a healthful, flavorful meal.

NUTRITION

457kcal
Protein
28.1g
Fat
22.8g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

3 oz Tuna Steak

1 cup shredded Red Cabbage

1/2 cup shredded Carrots

1/2 cup thinly sliced Red Bell Pepper

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 cup Cooked Quinoa

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the tuna steak dry and season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, sear the tuna for about 1-2 minutes per side, ensuring the center remains slightly rare for optimal tenderness. Remove from heat and let it rest.

  • 3

    In a large bowl, combine the shredded red cabbage, shredded carrots, and thinly sliced red bell pepper.

  • 4

    In a small bowl, whisk together the olive oil and lemon juice. Drizzle the dressing over the vegetables and toss gently to combine, ensuring an even coat.

  • 5

    Plate by placing the crunchy vegetable slaw as a base. Arrange the seared tuna slices on top and serve alongside the cooked quinoa.

  • 6

    Enjoy the harmony of savory seared tuna, tangy slaw, and nutty quinoa in this refreshingly balanced lunch.