Seared Tuna Steak with Crunchy Cabbage Slaw

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

Seared Tuna Steak with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Crunchy Cabbage Slaw

Enjoy a beautifully seared tuna steak paired with a refreshing, crunchy cabbage slaw that features a zesty tang from apple cider vinegar and a hint of ginger. Served with a side of fluffy brown rice, this dish balances lean protein with vibrant veggies for a nourishing, flavorful lunch.

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NUTRITION

395kcal
Protein
43.4g
Fat
8.7g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

1 cup shredded Green Cabbage

1/2 medium Carrot, julienned

1/2 medium Red Bell Pepper, thinly sliced

1 tsp Fresh Ginger, grated

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1/2 cup Cooked Brown Rice

Salt and Pepper to taste

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PREPARATION

  • 1

    Prepare the slaw by combining shredded cabbage, julienned carrot, thinly sliced red bell pepper, and grated ginger in a bowl.

  • 2

    Drizzle the dressing over the slaw by mixing 1 teaspoon olive oil with 1 tablespoon apple cider vinegar, and season with salt and pepper. Toss until evenly coated.

  • 3

    Pat the tuna steak dry with a paper towel and season both sides with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, sear the tuna steak for about 2 minutes on each side for a medium-rare finish, or adjust cook time based on your desired doneness.

  • 5

    Remove the tuna from the skillet and let it rest for a minute. Slice the tuna against the grain.

  • 6

    Plate the tuna slices alongside a serving of the crunchy cabbage slaw and 1/2 cup of cooked brown rice. Serve immediately.

Seared Tuna Steak with Crunchy Cabbage Slaw

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

Seared Tuna Steak with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Crunchy Cabbage Slaw

Enjoy a beautifully seared tuna steak paired with a refreshing, crunchy cabbage slaw that features a zesty tang from apple cider vinegar and a hint of ginger. Served with a side of fluffy brown rice, this dish balances lean protein with vibrant veggies for a nourishing, flavorful lunch.

NUTRITION

395kcal
Protein
43.4g
Fat
8.7g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

1 cup shredded Green Cabbage

1/2 medium Carrot, julienned

1/2 medium Red Bell Pepper, thinly sliced

1 tsp Fresh Ginger, grated

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1/2 cup Cooked Brown Rice

Salt and Pepper to taste

PREPARATION

  • 1

    Prepare the slaw by combining shredded cabbage, julienned carrot, thinly sliced red bell pepper, and grated ginger in a bowl.

  • 2

    Drizzle the dressing over the slaw by mixing 1 teaspoon olive oil with 1 tablespoon apple cider vinegar, and season with salt and pepper. Toss until evenly coated.

  • 3

    Pat the tuna steak dry with a paper towel and season both sides with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, sear the tuna steak for about 2 minutes on each side for a medium-rare finish, or adjust cook time based on your desired doneness.

  • 5

    Remove the tuna from the skillet and let it rest for a minute. Slice the tuna against the grain.

  • 6

    Plate the tuna slices alongside a serving of the crunchy cabbage slaw and 1/2 cup of cooked brown rice. Serve immediately.