YOUR SOLIN GENERATED RECIPE
Pan-Seared Tuna with Zesty Lemon-Herb Salad
Ahi tuna steaks pan-seared to perfection and served over a crisp, vibrant herb salad drizzled with a zesty lemon vinaigrette for a bright and refreshing finish.
INGREDIENTS
6 oz Ahi tuna steak
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
2 cup mixed baby greens
0.5 cup cucumber
0.5 cup cherry tomatoes
0.25 whole avocado
1 tbsp lemon juice
1 tsp fresh parsley
1 tsp fresh dill
PREPARATION
Pat the tuna steak dry with paper towels and season both sides evenly with sea salt and black pepper.
Heat half of the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Place the tuna in the hot skillet and sear for 1 to 2 minutes per side for a medium-rare center, then remove from the pan and let it rest for 3 minutes.
In a small mixing bowl, whisk together the remaining olive oil, lemon juice, chopped parsley, and chopped dill to create the vinaigrette.
In a large bowl, combine the mixed baby greens, sliced cucumber, and halved cherry tomatoes, then toss with the prepared dressing.
Slice the rested tuna steak into thin strips against the grain and arrange them over the salad.
Top the dish with thin slices of fresh avocado and serve immediately.