Seared Tuna and Mixed Greens Salad with Lemon Vinaigrette

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

Seared Tuna and Mixed Greens Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Seared Tuna and Mixed Greens Salad with Lemon Vinaigrette

Pan-seared Ahi tuna served over fresh mixed greens with a zesty lemon-Dijon vinaigrette, offering a clean finish and a refreshing, crisp crunch.

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NUTRITION

239kcal
Protein
50g
Fat
1.5g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Ahi Tuna Fillet

2 cups Mixed Greens

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

0.5 second spray Cooking Spray

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PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and apply a very light half-second spray of oil to prevent sticking.

  • 3

    Place the tuna in the hot pan and sear for 1-2 minutes per side until the outside is golden but the center remains pink and rare.

  • 4

    In a small bowl, whisk together the lemon juice, lemon zest, and Dijon mustard to create a bright, oil-free vinaigrette.

  • 5

    Toss the mixed greens in a large bowl with the vinaigrette until every leaf is lightly coated.

  • 6

    Slice the seared tuna into half-inch thick strips and arrange them over the bed of greens before serving.

Seared Tuna and Mixed Greens Salad with Lemon Vinaigrette

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

Seared Tuna and Mixed Greens Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Seared Tuna and Mixed Greens Salad with Lemon Vinaigrette

Pan-seared Ahi tuna served over fresh mixed greens with a zesty lemon-Dijon vinaigrette, offering a clean finish and a refreshing, crisp crunch.

NUTRITION

239kcal
Protein
50g
Fat
1.5g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Ahi Tuna Fillet

2 cups Mixed Greens

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

0.5 second spray Cooking Spray

PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and apply a very light half-second spray of oil to prevent sticking.

  • 3

    Place the tuna in the hot pan and sear for 1-2 minutes per side until the outside is golden but the center remains pink and rare.

  • 4

    In a small bowl, whisk together the lemon juice, lemon zest, and Dijon mustard to create a bright, oil-free vinaigrette.

  • 5

    Toss the mixed greens in a large bowl with the vinaigrette until every leaf is lightly coated.

  • 6

    Slice the seared tuna into half-inch thick strips and arrange them over the bed of greens before serving.