Seared Tuna Steak with Crunchy Veggie Slaw

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

Seared Tuna Steak with Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Crunchy Veggie Slaw

Enjoy a vibrant, nutrient-packed lunch featuring a perfectly seared tuna steak served alongside a refreshing slaw of red cabbage, carrots, and red bell pepper. Finished with a zesty lemon dressing enriched with olive and sesame oils, this dish delivers a delightful crunch and balanced flavors in every bite.

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NUTRITION

365kcal
Protein
34.1g
Fat
19.4g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

1 cup shredded Red Cabbage

1 medium Carrot, shredded

1/2 Red Bell Pepper, julienned

1 tbsp Extra Virgin Olive Oil

1 tsp Sesame Oil

1 tbsp Lemon Juice

Salt, pinch

Black Pepper, pinch

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PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel and season with a pinch of salt and black pepper.

  • 2

    In a small bowl, whisk together the extra virgin olive oil, sesame oil, and lemon juice to create the dressing.

  • 3

    Prepare the slaw by combining the shredded red cabbage, shredded carrot, and julienned red bell pepper in a mixing bowl.

  • 4

    Pour the dressing over the slaw and toss gently until all the veggies are evenly coated.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, sear the tuna steak for about 2 minutes on each side for a medium-rare finish, or adjust cooking time based on your preferred doneness.

  • 6

    Remove the tuna from the skillet and let it rest for a minute. Slice the steak against the grain.

  • 7

    Plate the seared tuna alongside a generous serving of the crunchy veggie slaw and enjoy immediately.

Seared Tuna Steak with Crunchy Veggie Slaw

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

Seared Tuna Steak with Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Crunchy Veggie Slaw

Enjoy a vibrant, nutrient-packed lunch featuring a perfectly seared tuna steak served alongside a refreshing slaw of red cabbage, carrots, and red bell pepper. Finished with a zesty lemon dressing enriched with olive and sesame oils, this dish delivers a delightful crunch and balanced flavors in every bite.

NUTRITION

365kcal
Protein
34.1g
Fat
19.4g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

1 cup shredded Red Cabbage

1 medium Carrot, shredded

1/2 Red Bell Pepper, julienned

1 tbsp Extra Virgin Olive Oil

1 tsp Sesame Oil

1 tbsp Lemon Juice

Salt, pinch

Black Pepper, pinch

PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel and season with a pinch of salt and black pepper.

  • 2

    In a small bowl, whisk together the extra virgin olive oil, sesame oil, and lemon juice to create the dressing.

  • 3

    Prepare the slaw by combining the shredded red cabbage, shredded carrot, and julienned red bell pepper in a mixing bowl.

  • 4

    Pour the dressing over the slaw and toss gently until all the veggies are evenly coated.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, sear the tuna steak for about 2 minutes on each side for a medium-rare finish, or adjust cooking time based on your preferred doneness.

  • 6

    Remove the tuna from the skillet and let it rest for a minute. Slice the steak against the grain.

  • 7

    Plate the seared tuna alongside a generous serving of the crunchy veggie slaw and enjoy immediately.