Pan-Seared Ahi Tuna with Creamy Wasabi Mayo and Crunchy Veggie Slaw

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

Pan-Seared Ahi Tuna with Creamy Wasabi Mayo and Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ahi Tuna with Creamy Wasabi Mayo and Crunchy Veggie Slaw

Savor the contrast of a perfectly seared Ahi tuna paired with a zesty wasabi-infused Greek yogurt mayo and a vibrant, crunchy veggie slaw. Accompanied by a fluffy bed of quinoa, this dish is both elegant and invigorating, delivering a delightful blend of textures and flavors.

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NUTRITION

357kcal
Protein
36.5g
Fat
7.3g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Ahi Tuna Steak

3 tbsp Plain Nonfat Greek Yogurt

1/2 tsp Wasabi Paste

1 cup Shredded Napa Cabbage

1/4 cup Shredded Carrot

1/4 cup Thinly Sliced Red Bell Pepper

1 tsp Sesame Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Press the wasabi paste into the Greek yogurt in a small bowl to create a smooth, creamy mayo; adjust the amount to taste if desired.

  • 2

    Prepare the crunchy veggie slaw by combining shredded Napa cabbage, shredded carrot, and sliced red bell pepper in a mixing bowl; drizzle with sesame oil and toss to evenly coat.

  • 3

    Season the Ahi tuna steak lightly with salt and pepper. Preheat a non-stick skillet over medium-high heat.

  • 4

    Sear the tuna steak for about 1-2 minutes per side for a rare center or adjust timing to your preferred doneness.

  • 5

    Plate the seared tuna alongside the crunchy veggie slaw and serve with a side of cooked quinoa. Top the tuna with a dollop of the creamy wasabi mayo.

  • 6

    Enjoy immediately while the tuna is warm and the slaw is crisp.

Pan-Seared Ahi Tuna with Creamy Wasabi Mayo and Crunchy Veggie Slaw

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

Pan-Seared Ahi Tuna with Creamy Wasabi Mayo and Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ahi Tuna with Creamy Wasabi Mayo and Crunchy Veggie Slaw

Savor the contrast of a perfectly seared Ahi tuna paired with a zesty wasabi-infused Greek yogurt mayo and a vibrant, crunchy veggie slaw. Accompanied by a fluffy bed of quinoa, this dish is both elegant and invigorating, delivering a delightful blend of textures and flavors.

NUTRITION

357kcal
Protein
36.5g
Fat
7.3g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Ahi Tuna Steak

3 tbsp Plain Nonfat Greek Yogurt

1/2 tsp Wasabi Paste

1 cup Shredded Napa Cabbage

1/4 cup Shredded Carrot

1/4 cup Thinly Sliced Red Bell Pepper

1 tsp Sesame Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Press the wasabi paste into the Greek yogurt in a small bowl to create a smooth, creamy mayo; adjust the amount to taste if desired.

  • 2

    Prepare the crunchy veggie slaw by combining shredded Napa cabbage, shredded carrot, and sliced red bell pepper in a mixing bowl; drizzle with sesame oil and toss to evenly coat.

  • 3

    Season the Ahi tuna steak lightly with salt and pepper. Preheat a non-stick skillet over medium-high heat.

  • 4

    Sear the tuna steak for about 1-2 minutes per side for a rare center or adjust timing to your preferred doneness.

  • 5

    Plate the seared tuna alongside the crunchy veggie slaw and serve with a side of cooked quinoa. Top the tuna with a dollop of the creamy wasabi mayo.

  • 6

    Enjoy immediately while the tuna is warm and the slaw is crisp.