YOUR SOLIN GENERATED RECIPE
Seared Tuna Steak with Crunchy Vegetable Slaw
Tuna steak pan-seared until rare and served over a crunchy cabbage and mango slaw with a drizzle of savory toasted sesame dressing.
INGREDIENTS
6 oz Yellowfin Tuna Steak
1 cup Shredded Cabbage
1/4 cup Shredded Carrots
1/4 cup Sliced Red Bell Pepper
1/4 cup Diced Mango
1 tsp Avocado Oil
2 tsp Toasted Sesame Oil
1 tbsp Coconut Aminos
1 tbsp Lime Juice
1 tsp Sesame Seeds
PREPARATION
Whisk together the toasted sesame oil, coconut aminos, and lime juice in a small bowl to make the dressing.
Toss the shredded cabbage, carrots, bell pepper, and mango in a large bowl with half of the prepared dressing until well coated.
Pat the tuna steak dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a cast-iron skillet over high heat until it begins to shimmer.
Sear the tuna for 60 to 90 seconds per side, keeping the center rare and pink.
Remove the tuna from the pan, let it rest for one minute, then slice into thick strips.
Arrange the sliced tuna over the crunchy vegetable slaw, garnish with sesame seeds, and drizzle with the remaining dressing.