Lemon Herb Seared Tuna with Crunchy Cucumber Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Seared Tuna with Crunchy Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Lemon Herb Seared Tuna with Crunchy Cucumber Salad

Savor the delicate flavors of seared tuna paired with a refreshing, crunchy cucumber salad. Bright lemon accentuates the natural taste of the tuna while fresh herbs infuse every bite with a burst of color and aroma, creating a light yet satisfying pescatarian lunch.

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NUTRITION

214kcal
Protein
28.3g
Fat
8.4g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1 medium Cucumber (approx 150g)

1.5 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Dill)

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the tuna steak dry with paper towels. Season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the tuna steak and sear for about 1.5 to 2 minutes on each side for a rare center (adjust time for desired doneness). Remove from heat and let it rest briefly.

  • 3

    Meanwhile, peel (if desired) and slice the cucumber into thin rounds or half-moons. Place in a bowl.

  • 4

    In a small bowl, whisk together olive oil, lemon juice, and finely chopped fresh herbs. Drizzle the dressing over the cucumber slices and toss gently.

  • 5

    Slice the seared tuna against the grain and serve alongside the crunchy cucumber salad. Enjoy immediately!

Lemon Herb Seared Tuna with Crunchy Cucumber Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Seared Tuna with Crunchy Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Lemon Herb Seared Tuna with Crunchy Cucumber Salad

Savor the delicate flavors of seared tuna paired with a refreshing, crunchy cucumber salad. Bright lemon accentuates the natural taste of the tuna while fresh herbs infuse every bite with a burst of color and aroma, creating a light yet satisfying pescatarian lunch.

NUTRITION

214kcal
Protein
28.3g
Fat
8.4g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1 medium Cucumber (approx 150g)

1.5 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Dill)

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the tuna steak dry with paper towels. Season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the tuna steak and sear for about 1.5 to 2 minutes on each side for a rare center (adjust time for desired doneness). Remove from heat and let it rest briefly.

  • 3

    Meanwhile, peel (if desired) and slice the cucumber into thin rounds or half-moons. Place in a bowl.

  • 4

    In a small bowl, whisk together olive oil, lemon juice, and finely chopped fresh herbs. Drizzle the dressing over the cucumber slices and toss gently.

  • 5

    Slice the seared tuna against the grain and serve alongside the crunchy cucumber salad. Enjoy immediately!