YOUR SOLIN GENERATED RECIPE
Seared Tuna Salad with Mixed Greens and Lemon Vinaigrette
Experience a refreshingly light yet nutrient-packed lunch featuring a perfectly seared tuna steak atop a vibrant bed of mixed greens, cherry tomatoes, and crisp cucumber. Finished with a zesty lemon vinaigrette, this salad strikes a delightful balance between tangy, savory, and fresh flavors.
INGREDIENTS
4 oz Tuna Steak
2 cups Mixed Greens
5 Cherry Tomatoes
1/4 medium Cucumber
1 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Pat the tuna steak dry with paper towels and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat until it’s very hot.
Sear the tuna steak for about 2 minutes on each side, or until a golden-brown crust forms while keeping the center rare to medium.
Remove the tuna from the skillet and let it rest for a few minutes before slicing thinly.
In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.
In a small bowl, whisk together the extra virgin olive oil and lemon juice with a pinch of salt and pepper to create the vinaigrette.
Drizzle the lemon vinaigrette over the salad, gently tossing to coat.
Top the salad with the sliced seared tuna and serve immediately.