YOUR SOLIN GENERATED RECIPE
Grilled Tuna Steak over Crunchy Green Salad with Cherry Tomatoes
Seared yellowfin tuna steak served over a bed of crisp mixed greens and cherry tomatoes, finished with a bright lemon-olive oil vinaigrette and toasted sesame seeds.
INGREDIENTS
5.5 ounces Yellowfin Tuna Steak
2 cups Mixed Salad Greens
0.5 cup Cherry Tomatoes, halved
0.5 cup Cucumber, sliced
0.25 Avocado, sliced
1 tablespoon Extra Virgin Olive Oil
0.5 tablespoon Sesame Seeds
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the tuna steak dry with paper towels and season both sides generously with sea salt and cracked black pepper.
Heat a grill pan or heavy cast-iron skillet over high heat until very hot.
Sear the tuna steak for approximately 1-2 minutes per side for a medium-rare center, then remove from heat and let it rest for a few minutes.
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.
In a small bowl or jar, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.
Drizzle the dressing over the salad and toss gently to coat.
Thinly slice the rested tuna steak against the grain.
Plate the salad and top with the sliced tuna, avocado, and a sprinkle of toasted sesame seeds.