YOUR SOLIN GENERATED RECIPE
Fresh Tuna and Crispy Vegetable Rice Bowl
Enjoy a light yet satisfying bowl featuring seared fresh tuna paired with crispy, colorful vegetables and nutty brown rice. This bowl offers a delightful combination of textures and flavors, accented with a hint of toasted sesame, perfect for a balanced meal that energizes your day.
INGREDIENTS
5 oz Fresh Tuna Steak
1/2 cup Cooked Brown Rice
1/4 cup Shredded Carrot
1/4 cup Julienned Red Bell Pepper
1/4 cup Shredded Purple Cabbage
1 tsp Sesame Oil
1 tsp Toasted Sesame Seeds
1 tbsp Low-Sodium Soy Sauce
PREPARATION
Pat the fresh tuna dry with a paper towel and season lightly with salt and pepper if desired.
Heat a non-stick skillet over medium-high heat. Sear the tuna for about 1-2 minutes per side for a rare center, or cook longer if you prefer it more done.
While the tuna is cooking, reheat or prepare your cooked brown rice and arrange it in a bowl.
Place the shredded carrot, julienned red bell pepper, and shredded purple cabbage over the rice to create a colorful bed of crisp vegetables.
Slice the seared tuna against the grain into thin strips and arrange on top of the vegetables.
Drizzle with sesame oil and low-sodium soy sauce over the bowl.
Finish with a sprinkle of toasted sesame seeds and serve immediately.