YOUR SOLIN GENERATED RECIPE
Seared Tuna Salad with Cucumber and Lemon Vinaigrette
Pan-seared Ahi tuna sliced over a bed of crisp arugula and English cucumbers, drizzled with a zesty lemon-dijon vinaigrette for a bright, refreshing finish.
INGREDIENTS
7.6 ounces Ahi Tuna Steak
1 cup sliced Cucumber
1 cup Arugula
1 tablespoon Lemon Juice
1 teaspoon Dijon Mustard
PREPARATION
Pat the tuna steak dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat a high-quality non-stick skillet over medium-high heat until very hot.
Place the tuna in the pan and sear for approximately 60 to 90 seconds per side until a golden crust forms but the center remains pink.
Transfer the tuna to a cutting board and let it rest for two minutes before slicing into thin strips against the grain.
In a small glass bowl, whisk together the lemon juice and Dijon mustard until well combined to create a light vinaigrette.
Arrange the arugula and sliced cucumbers on a plate and toss lightly with half of the dressing.
Top the greens with the seared tuna slices and drizzle the remaining lemon vinaigrette over the fish for a clean and zesty finish.