YOUR SOLIN GENERATED RECIPE
Seared Tuna Salad with Crunchy Vegetables and Lemon Vinaigrette
Savor a vibrant seared tuna salad that melds Mediterranean brightness with a hint of Asian zest. A perfectly seared tuna steak rests atop a bed of crisp mixed greens, crunchy shredded carrots, fresh cucumber slices, and tender snap peas, accented by hearty chickpeas. Drizzled with a zesty lemon vinaigrette infused with soy sauce and ginger, this salad delivers a balanced meal with an enticing blend of flavors and textures.
INGREDIENTS
5 oz Tuna Steak
1/2 cup Chickpeas
1 cup Mixed Salad Greens
1/2 cup Sliced Cucumber
1/2 cup Shredded Carrot
1/2 cup Snap Peas
1 tbsp Lemon Juice
1 tsp Extra Virgin Olive Oil
1 tsp Low Sodium Soy Sauce
1/4 tsp Fresh Ginger, grated
1 clove Garlic, minced
Pinch of Black Pepper
Pinch of Salt
PREPARATION
Pat the tuna steak dry and season lightly with a pinch of salt and black pepper.
Heat a non-stick skillet over medium-high heat. Sear the tuna for about 1-2 minutes per side for a rare center, or adjust to your desired doneness.
Meanwhile, in a large bowl, combine the mixed salad greens, sliced cucumber, shredded carrot, snap peas, and chickpeas.
In a small bowl, whisk together lemon juice, extra virgin olive oil, low sodium soy sauce, grated ginger, and minced garlic to create the vinaigrette.
Slice the seared tuna into thin strips or chunks and add it on top of the salad.
Drizzle the lemon vinaigrette evenly over the salad and gently toss to coat all ingredients.
Serve immediately and enjoy the harmonious blend of Mediterranean and Asian flavors.