YOUR SOLIN GENERATED RECIPE
Seared Tuna Salad with Crunchy Greens and Lemon Vinaigrette
Pan-seared Ahi tuna served over a bed of crisp arugula and cucumber, drizzled with a bright lemon-mustard vinaigrette for a refreshing peppery crunch.
INGREDIENTS
7.5 ounces Yellowfin Tuna
2 cups Mixed Greens
1/2 cup Sliced Cucumber
3 medium Radishes
1 tablespoon Lemon Juice
1/2 teaspoon Extra Virgin Olive Oil
1 teaspoon Dijon Mustard
PREPARATION
Pat the tuna steak dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the olive oil in a cast-iron skillet or non-stick pan over medium-high heat until shimmering.
Place the tuna in the hot pan and sear for approximately 1 to 2 minutes per side for a perfect rare-to-medium-rare 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 small jar or bowl, whisk together the fresh lemon juice and Dijon mustard until well combined.
Place the mixed greens, cucumber, and radishes in a large bowl and toss with half of the lemon dressing.
Top the salad with the sliced tuna and drizzle the remaining dressing over the fish.