Seared Tuna Steak with Crunchy Cabbage Slaw

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

Seared Tuna Steak with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Crunchy Cabbage Slaw

Enjoy a bright and refreshing lunch with a perfectly seared tuna steak accompanied by a crunchy cabbage slaw that pops with a citrus dressing. This dish is light yet satisfying, showcasing natural flavors with a gourmet touch.

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NUTRITION

325kcal
Protein
40.7g
Fat
10.2g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

1 cup shredded green cabbage

1/2 cup shredded carrot

1/4 cup chopped cilantro

1 tbsp lemon juice

2 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil if desired.

  • 3

    Sear the tuna steak for about 2 minutes on each side for a medium-rare finish, or adjust cooking time to your preferred doneness.

  • 4

    Remove the tuna from the skillet and let it rest for a few minutes.

  • 5

    In a bowl, combine the shredded cabbage, shredded carrot, and chopped cilantro.

  • 6

    Add the lemon juice and 2 teaspoons of olive oil to the slaw, then toss gently to combine and season with salt and pepper.

  • 7

    Slice the tuna steak against the grain and serve it atop or beside the crunchy cabbage slaw.

Seared Tuna Steak with Crunchy Cabbage Slaw

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

Seared Tuna Steak with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Crunchy Cabbage Slaw

Enjoy a bright and refreshing lunch with a perfectly seared tuna steak accompanied by a crunchy cabbage slaw that pops with a citrus dressing. This dish is light yet satisfying, showcasing natural flavors with a gourmet touch.

NUTRITION

325kcal
Protein
40.7g
Fat
10.2g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

1 cup shredded green cabbage

1/2 cup shredded carrot

1/4 cup chopped cilantro

1 tbsp lemon juice

2 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil if desired.

  • 3

    Sear the tuna steak for about 2 minutes on each side for a medium-rare finish, or adjust cooking time to your preferred doneness.

  • 4

    Remove the tuna from the skillet and let it rest for a few minutes.

  • 5

    In a bowl, combine the shredded cabbage, shredded carrot, and chopped cilantro.

  • 6

    Add the lemon juice and 2 teaspoons of olive oil to the slaw, then toss gently to combine and season with salt and pepper.

  • 7

    Slice the tuna steak against the grain and serve it atop or beside the crunchy cabbage slaw.