Name: Golden Pan-Seared Tuna with Zesty Pomegranate Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz tuna steak; 0.5 cup cooked jasmine rice; 0.25 cup pomegranate arils; 1 tsp extra virgin olive oil; 1 cup baby bok choy; 1 tsp toasted sesame seeds; 1 tbsp fresh lemon juice; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper

Golden Pan-Seared Tuna with Zesty Pomegranate Rice

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

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Tuna with Zesty Pomegranate Rice

Pan-seared tuna steaks dusted with golden turmeric served over a vibrant pomegranate-studded rice pilaf for a refreshing and zesty crunch.

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NUTRITION

Protein

44.1g

Fat

14.4g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

6 oz tuna steak

0.5 cup cooked jasmine rice

0.25 cup pomegranate arils

1 tsp extra virgin olive oil

1 cup baby bok choy

1 tsp toasted sesame seeds

1 tbsp fresh lemon juice

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the tuna steak dry with a paper towel and season both sides evenly with ground turmeric, sea salt, and black pepper.
2
In a medium bowl, fluff the warm cooked jasmine rice and fold in the pomegranate arils and fresh lemon juice until well combined.
3
Heat a non-stick skillet over medium-high heat with half of the olive oil and lightly sauté the baby bok choy for 2-3 minutes until tender-crisp, then set aside.
4
Wipe the skillet, add the remaining olive oil, and sear the tuna steak for 1-2 minutes per side for a perfect medium-rare finish.
5
Slice the tuna against the grain and serve atop the zesty pomegranate rice with the sautéed bok choy on the side.
6
Garnish the entire dish with toasted sesame seeds for a final touch of texture.