Pan-Seared Ahi Tuna with Zesty Wasabi Drizzle

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 Drizzle

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ahi Tuna with Zesty Wasabi Drizzle

Ahi tuna steak pan-seared to a rare finish and served over a bed of cauliflower rice and steamed bok choy, topped with a creamy and pungent wasabi drizzle.

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NUTRITION

396kcal
Protein
48.2g
Fat
16.3g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

1 tsp sesame oil

1 cup cauliflower rice

1 cup baby bok choy

0.25 whole avocado

1 tbsp coconut aminos

1 tsp wasabi paste

1 tsp rice vinegar

1 tsp fresh ginger

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

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

  • 2

    Heat the sesame oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

  • 3

    Place the tuna in the hot skillet and sear for 1 to 2 minutes per side to achieve a rare center with a golden crust.

  • 4

    Remove the tuna from the pan and let it rest on a cutting board for 2 minutes before slicing into thin strips.

  • 5

    In a separate pan, sauté the cauliflower rice for 5 minutes and steam the baby bok choy until the leaves are bright green and tender.

  • 6

    In a small bowl, whisk together the coconut aminos, wasabi paste, rice vinegar, and grated fresh ginger until smooth.

  • 7

    Plate the cauliflower rice and bok choy, top with the sliced tuna and avocado, then finish with the wasabi drizzle and a sprinkle of sesame seeds.

Pan-Seared Ahi Tuna with Zesty Wasabi Drizzle

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 Drizzle

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ahi Tuna with Zesty Wasabi Drizzle

Ahi tuna steak pan-seared to a rare finish and served over a bed of cauliflower rice and steamed bok choy, topped with a creamy and pungent wasabi drizzle.

NUTRITION

396kcal
Protein
48.2g
Fat
16.3g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

1 tsp sesame oil

1 cup cauliflower rice

1 cup baby bok choy

0.25 whole avocado

1 tbsp coconut aminos

1 tsp wasabi paste

1 tsp rice vinegar

1 tsp fresh ginger

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Heat the sesame oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

  • 3

    Place the tuna in the hot skillet and sear for 1 to 2 minutes per side to achieve a rare center with a golden crust.

  • 4

    Remove the tuna from the pan and let it rest on a cutting board for 2 minutes before slicing into thin strips.

  • 5

    In a separate pan, sauté the cauliflower rice for 5 minutes and steam the baby bok choy until the leaves are bright green and tender.

  • 6

    In a small bowl, whisk together the coconut aminos, wasabi paste, rice vinegar, and grated fresh ginger until smooth.

  • 7

    Plate the cauliflower rice and bok choy, top with the sliced tuna and avocado, then finish with the wasabi drizzle and a sprinkle of sesame seeds.