Name: Seared Tuna Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Ahi Tuna Steak; 1 cup sliced Cucumber; 1/2 cup sliced Red Bell Pepper; 4 medium Radishes, sliced; 1/2 cup Sugar Snap Peas; 1 tsp Toasted Sesame Oil; 2 tbsp Rice Vinegar; 1 tbsp Coconut Aminos; 1 tsp grated Fresh Ginger

Seared Tuna Salad with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Seared Tuna Salad with Crunchy Vegetables

Pan-seared Ahi tuna served over a bed of crisp cucumbers, radishes, and snap peas, finished with a zesty ginger-lime dressing and toasted sesame seeds.

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NUTRITION

Protein

50.7g

Fat

5.8g

Carbs

14.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Ahi Tuna Steak

1 cup sliced Cucumber

1/2 cup sliced Red Bell Pepper

4 medium Radishes, sliced

1/2 cup Sugar Snap Peas

1 tsp Toasted Sesame Oil

2 tbsp Rice Vinegar

1 tbsp Coconut Aminos

1 tsp grated Fresh Ginger

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PREPARATION

1
Pat the tuna steak dry with a paper towel and season lightly with sea salt and black pepper.
2
In a small bowl, whisk together the rice vinegar, coconut aminos, and grated ginger to create the dressing.
3
Heat the toasted sesame oil in a cast-iron skillet or non-stick pan over high heat until shimmering.
4
Sear the tuna for 60-90 seconds per side for a rare center, or longer if you prefer it more cooked.
5
Remove the tuna from the pan and let it rest for 2 minutes before slicing into thin strips against the grain.
6
In a large bowl, combine the cucumber, bell pepper, radishes, and snap peas.
7
Toss the vegetables with half of the dressing and arrange them on a plate.
8
Top the vegetables with the sliced tuna and drizzle the remaining dressing over the fish.