Pan-Seared Ahi Tuna with Zesty Wasabi Mayo

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

Pan-Seared Ahi Tuna with Zesty Wasabi Mayo

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ahi Tuna with Zesty Wasabi Mayo

Pan-searing fresh ahi tuna creates a buttery texture that pairs perfectly with a pungent wasabi drizzle and crisp, sesame-dressed cucumbers.

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NUTRITION

551kcal
Protein
47.0g
Fat
33.2g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Ahi tuna steak

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

1 cup Cauliflower rice

1 cup Cucumber

1 tsp Toasted sesame oil

1 tbsp Rice vinegar

0.25 whole Avocado

1 tsp Black sesame seeds

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PREPARATION

  • 1

    Pat the tuna dry with a paper towel and season both sides evenly with sea salt and black pepper.

  • 2

    In a small ramekin, whisk together the avocado oil mayonnaise, wasabi paste, and coconut aminos until the sauce is creamy and smooth.

  • 3

    Thinly slice the cucumber and toss it in a bowl with the toasted sesame oil and rice vinegar for a quick pickled salad.

  • 4

    Add the cauliflower rice to a non-stick skillet over medium heat and sauté for 5 to 6 minutes until tender and lightly toasted.

  • 5

    Heat the avocado oil in a cast-iron skillet over high heat until shimmering, then sear the tuna for 90 seconds per side to achieve a perfect rare center.

  • 6

    Slice the tuna steak against the grain into thick strips and serve over the cauliflower rice alongside the cucumber salad, sliced avocado, and a drizzle of wasabi mayo, finishing with a sprinkle of black sesame seeds.

Pan-Seared Ahi Tuna with Zesty Wasabi Mayo

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

Pan-Seared Ahi Tuna with Zesty Wasabi Mayo

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ahi Tuna with Zesty Wasabi Mayo

Pan-searing fresh ahi tuna creates a buttery texture that pairs perfectly with a pungent wasabi drizzle and crisp, sesame-dressed cucumbers.

NUTRITION

551kcal
Protein
47.0g
Fat
33.2g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Ahi tuna steak

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

1 cup Cauliflower rice

1 cup Cucumber

1 tsp Toasted sesame oil

1 tbsp Rice vinegar

0.25 whole Avocado

1 tsp Black sesame seeds

PREPARATION

  • 1

    Pat the tuna dry with a paper towel and season both sides evenly with sea salt and black pepper.

  • 2

    In a small ramekin, whisk together the avocado oil mayonnaise, wasabi paste, and coconut aminos until the sauce is creamy and smooth.

  • 3

    Thinly slice the cucumber and toss it in a bowl with the toasted sesame oil and rice vinegar for a quick pickled salad.

  • 4

    Add the cauliflower rice to a non-stick skillet over medium heat and sauté for 5 to 6 minutes until tender and lightly toasted.

  • 5

    Heat the avocado oil in a cast-iron skillet over high heat until shimmering, then sear the tuna for 90 seconds per side to achieve a perfect rare center.

  • 6

    Slice the tuna steak against the grain into thick strips and serve over the cauliflower rice alongside the cucumber salad, sliced avocado, and a drizzle of wasabi mayo, finishing with a sprinkle of black sesame seeds.