YOUR SOLIN GENERATED RECIPE
Seared Tuna Salad with Crunchy Vegetables and Lemon Vinaigrette
Pan-seared ahi tuna served over a bed of crisp mixed greens and snap-fresh radishes, drizzled with a zesty lemon-dijon vinaigrette for a bright, peppery finish.
INGREDIENTS
4 ounces Ahi Tuna Fillet
2 cups Mixed Greens
1/2 cup sliced Cucumber
3 medium Radishes, sliced
1/4 cup sliced Red Bell Pepper
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 teaspoon Dijon Mustard
PREPARATION
In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until the dressing is fully emulsified.
Pat the ahi tuna fillet dry with paper towels and season both sides lightly with sea salt and cracked black pepper.
Heat a non-stick skillet over medium-high heat and sear the tuna for 1 to 2 minutes per side until golden on the outside but still rare in the center.
Remove the tuna from the pan and let it rest on a cutting board for 3 minutes before slicing into thin strips.
In a large salad bowl, combine the mixed greens, cucumber, radishes, and bell pepper.
Toss the vegetables with half of the prepared lemon vinaigrette until lightly coated.
Arrange the salad on a plate, top with the sliced seared tuna, and drizzle the remaining vinaigrette over the fish.