Grilled Tuna Steak with Crunchy Vegetable Slaw

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

Grilled Tuna Steak with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak with Crunchy Vegetable Slaw

Seared tuna steak seasoned with ginger and garlic, paired with a vibrant cabbage and carrot slaw tossed in a toasted sesame dressing.

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NUTRITION

339kcal
Protein
40.6g
Fat
12.4g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5.7 ounces Yellowfin Tuna Steak

1 cup shredded Green Cabbage

0.5 cup shredded Carrots

0.5 cup sliced Red Bell Pepper

2 teaspoons Toasted Sesame Oil

1 tablespoon Rice Vinegar

1 teaspoon Sesame Seeds

1 teaspoon grated Fresh Ginger

1 clove minced Garlic

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PREPARATION

  • 1

    In a small bowl, whisk together the toasted sesame oil, rice vinegar, grated ginger, and minced garlic to create the dressing.

  • 2

    Place the shredded cabbage, carrots, and red bell pepper in a large mixing bowl and toss with half of the prepared dressing.

  • 3

    Heat a non-stick grill pan or heavy skillet over medium-high heat until very hot.

  • 4

    Season the tuna steak lightly with salt and pepper, then sear for approximately 90 seconds per side for a perfect medium-rare center.

  • 5

    Transfer the tuna to a cutting board and let it rest for one minute before slicing into thick strips.

  • 6

    Arrange the crunchy slaw on a plate, top with the sliced tuna, drizzle with the remaining dressing, and finish with a sprinkle of sesame seeds.

Grilled Tuna Steak with Crunchy Vegetable Slaw

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

Grilled Tuna Steak with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak with Crunchy Vegetable Slaw

Seared tuna steak seasoned with ginger and garlic, paired with a vibrant cabbage and carrot slaw tossed in a toasted sesame dressing.

NUTRITION

339kcal
Protein
40.6g
Fat
12.4g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5.7 ounces Yellowfin Tuna Steak

1 cup shredded Green Cabbage

0.5 cup shredded Carrots

0.5 cup sliced Red Bell Pepper

2 teaspoons Toasted Sesame Oil

1 tablespoon Rice Vinegar

1 teaspoon Sesame Seeds

1 teaspoon grated Fresh Ginger

1 clove minced Garlic

PREPARATION

  • 1

    In a small bowl, whisk together the toasted sesame oil, rice vinegar, grated ginger, and minced garlic to create the dressing.

  • 2

    Place the shredded cabbage, carrots, and red bell pepper in a large mixing bowl and toss with half of the prepared dressing.

  • 3

    Heat a non-stick grill pan or heavy skillet over medium-high heat until very hot.

  • 4

    Season the tuna steak lightly with salt and pepper, then sear for approximately 90 seconds per side for a perfect medium-rare center.

  • 5

    Transfer the tuna to a cutting board and let it rest for one minute before slicing into thick strips.

  • 6

    Arrange the crunchy slaw on a plate, top with the sliced tuna, drizzle with the remaining dressing, and finish with a sprinkle of sesame seeds.