YOUR SOLIN GENERATED RECIPE
Fresh Seared Ahi Tuna with Creamy Wasabi Mayo
Delight in a beautifully seared ahi tuna steak served over a crisp bed of mixed greens with refreshing cucumber slices and a side of steamed edamame. The dish is elevated by a tangy, creamy wasabi mayo made with nonfat Greek yogurt, offering a vibrant kick that perfectly complements the light sear of the tuna.
INGREDIENTS
5 oz Ahi Tuna Steak
1/2 cup shelled edamame
2 tbsp nonfat Greek yogurt
1/2 tsp wasabi paste
2 cups mixed salad greens
1/2 cup cucumber slices
1 tsp extra virgin olive oil
PREPARATION
Pat the ahi tuna steak dry with paper towels and season lightly with salt and pepper if desired.
Heat a non-stick skillet over medium-high heat. Once hot, sear the tuna steak for about 1-2 minutes on each side to achieve a nice crust while keeping the center rare.
In a small bowl, whisk together the nonfat Greek yogurt and wasabi paste until smooth to create the creamy wasabi mayo.
Arrange the mixed salad greens and cucumber slices on a plate. Drizzle with the extra virgin olive oil and toss gently.
Place the seared tuna on top of the salad or slice the tuna and fan it out over the greens.
Serve the dish with a side of steamed edamame. Dollop the creamy wasabi mayo over the tuna or serve it on the side for dipping.
Enjoy your vibrant, protein-packed meal!