YOUR SOLIN GENERATED RECIPE
Seared Ahi Tuna with Creamy Wasabi Mayo
Enjoy a vibrant, restaurant-quality dish featuring a perfectly seared ahi tuna steak dressed in a zesty wasabi mayo, served alongside a refreshing mixed greens salad with cherry tomatoes and crisp cucumber, finished with a light olive oil dressing. This dish is designed to be both bright in flavor and balanced in nutrients.
INGREDIENTS
6 oz Ahi Tuna Steak
1 tbsp Light Mayonnaise
1/2 tsp Wasabi Powder
1 tsp Lemon Juice
Salt and Pepper (to taste)
1/2 tsp Sesame Seeds
1 cup Mixed Greens
1/2 cup Cherry Tomatoes (halved)
1/2 cup Cucumber Slices
2 tsp Extra Virgin Olive Oil
PREPARATION
Pat the ahi tuna steak dry and season lightly with salt and pepper.
In a small bowl, mix together the light mayonnaise, wasabi powder, and lemon juice to create the creamy wasabi mayo.
Heat a non-stick skillet over medium-high heat. When hot, lightly sear the tuna steak for about 1-2 minutes per side depending on thickness, keeping the center rare to medium-rare to maintain tenderness.
Lightly sprinkle sesame seeds on the tuna after searing.
In a mixing bowl, toss the mixed greens, halved cherry tomatoes, and cucumber slices with the extra virgin olive oil, and add a pinch of salt and pepper to taste.
Plate the seared tuna alongside the fresh salad and drizzle the wasabi mayo over the tuna or serve it on the side for dipping.