YOUR SOLIN GENERATED RECIPE
Fresh Tuna Salad with Crispy Jalapeños, Pico de Gallo, and Parmesan
Enjoy a vibrant medley of seared fresh tuna, peppery crisped jalapeños, zesty pico de gallo, and a rich dusting of aged Parmesan—all served on a bed of fresh mixed greens. This dish balances savory seafood with fresh garden flavors and a hint of spice, creating a delicious, nutrient-packed meal.
INGREDIENTS
4 ounces Fresh Tuna Steak
1/4 cup shredded Parmesan Cheese
1 cup Mixed Greens
1/3 cup Pico de Gallo
1 medium Jalapeño
1 teaspoon Olive Oil
2 ounces Avocado
PREPARATION
Pat the fresh tuna steak dry and season lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the tuna for about 2 minutes per side for a slightly rare center. Set aside to cool slightly before slicing.
Slice the jalapeño thinly, toss with olive oil, and place on a baking sheet. Broil for 2-3 minutes until crispy, watching carefully to avoid burning.
Prepare the pico de gallo by combining diced tomatoes, finely chopped red onion, chopped cilantro, and a squeeze of lime juice in a small bowl.
Slice the seared tuna into bite-sized pieces and arrange over a bed of mixed greens.
Top the salad with pico de gallo, crispy jalapeño slices, and drizzle the sliced avocado evenly over the top.
Finish by sprinkling the shredded Parmesan cheese over the salad. Serve immediately and enjoy the blend of fresh, spicy, and savory flavors.