Fresh Tuna and Brown Rice Bowl with Crisp Veggies and Creamy Avocado

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

Fresh Tuna and Brown Rice Bowl with Crisp Veggies and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Fresh Tuna and Brown Rice Bowl with Crisp Veggies and Creamy Avocado

Enjoy a vibrant bowl featuring sashimi-grade fresh tuna paired with nutty brown rice, crisp cucumber and carrot slices, and a creamy quarter of ripe avocado, all lightly dressed with lemon juice and a hint of sesame oil. This balanced bowl offers a refreshing combination of textures and flavors that is perfect for any meal of the day.

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NUTRITION

427kcal
Protein
37.3g
Fat
14.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Fresh Tuna Steak

1/2 cup cooked Brown Rice

1/2 cup sliced Cucumber

1 small Carrot

1/4 medium Avocado

1 tbsp Fresh Lemon Juice

1 tsp Extra Virgin Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Prepare the brown rice as per package instructions if not pre-cooked.

  • 2

    Slice the cucumber into thin rounds and julienne the carrot. Dice the avocado into bite-sized pieces.

  • 3

    Season the fresh tuna steak lightly with salt and pepper. Sear it over a hot non-stick pan with a drizzle of olive oil for about 1-2 minutes per side for a rare to medium-rare finish, or cook to your preferred doneness.

  • 4

    Let the tuna rest for a minute before slicing it into strips.

  • 5

    In a bowl, combine the cooked brown rice with the sliced cucumber and carrot. Drizzle fresh lemon juice and a touch more olive oil if desired; toss gently.

  • 6

    Top the rice and veggies with the tuna slices and diced avocado.

  • 7

    Finish with an optional sprinkle of salt and pepper, and serve immediately.

Fresh Tuna and Brown Rice Bowl with Crisp Veggies and Creamy Avocado

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

Fresh Tuna and Brown Rice Bowl with Crisp Veggies and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Fresh Tuna and Brown Rice Bowl with Crisp Veggies and Creamy Avocado

Enjoy a vibrant bowl featuring sashimi-grade fresh tuna paired with nutty brown rice, crisp cucumber and carrot slices, and a creamy quarter of ripe avocado, all lightly dressed with lemon juice and a hint of sesame oil. This balanced bowl offers a refreshing combination of textures and flavors that is perfect for any meal of the day.

NUTRITION

427kcal
Protein
37.3g
Fat
14.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Fresh Tuna Steak

1/2 cup cooked Brown Rice

1/2 cup sliced Cucumber

1 small Carrot

1/4 medium Avocado

1 tbsp Fresh Lemon Juice

1 tsp Extra Virgin Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Prepare the brown rice as per package instructions if not pre-cooked.

  • 2

    Slice the cucumber into thin rounds and julienne the carrot. Dice the avocado into bite-sized pieces.

  • 3

    Season the fresh tuna steak lightly with salt and pepper. Sear it over a hot non-stick pan with a drizzle of olive oil for about 1-2 minutes per side for a rare to medium-rare finish, or cook to your preferred doneness.

  • 4

    Let the tuna rest for a minute before slicing it into strips.

  • 5

    In a bowl, combine the cooked brown rice with the sliced cucumber and carrot. Drizzle fresh lemon juice and a touch more olive oil if desired; toss gently.

  • 6

    Top the rice and veggies with the tuna slices and diced avocado.

  • 7

    Finish with an optional sprinkle of salt and pepper, and serve immediately.