YOUR SOLIN GENERATED RECIPE
Fresh Seared Ahi Tuna with Creamy Wasabi Mayo
A vibrant dish featuring perfectly seared Ahi tuna paired with a tangy, creamy wasabi mayo that brings an exciting kick to every bite. Complemented by a side of steamed edamame, this meal is a fresh, nutritious, and satisfying option for any time of the day.
INGREDIENTS
6 ounces Ahi Tuna Steak
2 tablespoons Non-Fat Greek Yogurt
1/2 teaspoon Wasabi Paste
1/2 teaspoon Olive Oil
1 tablespoon Lemon Juice
1/2 cup Shelled Edamame
PREPARATION
Pat the Ahi tuna steak dry and season lightly with salt and pepper if desired.
In a small bowl, mix the non-fat Greek yogurt with wasabi paste and lemon juice to create a creamy wasabi mayo.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Sear the tuna steak for about 1-2 minutes per side for a rare center, or adjust timing based on your preferred doneness.
Remove the tuna from the skillet and let it rest for a couple of minutes before slicing.
Steam or microwave the shelled edamame until heated through.
Plate the sliced tuna, drizzle the wasabi mayo over the top or serve on the side, and add the edamame as a nutritious complement.