Name: Seared Tuna over Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Ahi Tuna Steak; 1.5 cups Shredded Green Cabbage; 0.5 cup Shredded Red Cabbage; 0.25 cup Shredded Carrots; 1 tbsp Coconut Aminos; 0.5 tsp Toasted Sesame Oil; 1 tbsp Lime Juice; 1 tsp Toasted Sesame Seeds

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

YOUR SOLIN GENERATED RECIPE

Seared Tuna over Crunchy Cabbage Slaw

Pan-seared Ahi tuna served over a vibrant mix of shredded cabbage and carrots, finished with a zesty ginger-lime dressing and toasted sesame seeds.

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NUTRITION

Protein

54.5g

Fat

5.3g

Carbs

17.1g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Ahi Tuna Steak

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.25 cup Shredded Carrots

1 tbsp Coconut Aminos

0.5 tsp Toasted Sesame Oil

1 tbsp Lime Juice

1 tsp Toasted Sesame Seeds

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PREPARATION

1
In a large bowl, combine the shredded green cabbage, red cabbage, and carrots.
2
In a small jar, whisk together the coconut aminos, lime juice, and toasted sesame oil to create the dressing.
3
Pour the dressing over the cabbage mixture and toss well to coat, allowing the flavors to meld while you prepare the fish.
4
Pat the tuna steak dry with a paper towel and season lightly with sea salt and cracked black pepper.
5
Heat a non-stick skillet over medium-high heat until very hot.
6
Sear the tuna for about 1-2 minutes per side for a rare center, or longer if you prefer it more cooked.
7
Remove the tuna from the pan and let it rest for 2 minutes before slicing into thin strips.
8
Plate the crunchy slaw and top with the sliced seared tuna.
9
Garnish with toasted sesame seeds and fresh green onions if desired.