Seared Sushi-Style Tuna with Steamed Broccoli and Cauliflower Rice

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

Seared Sushi-Style Tuna with Steamed Broccoli and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Sushi-Style Tuna with Steamed Broccoli and Cauliflower Rice

Ahi tuna steaks seared in sesame oil and crusted with seeds, served alongside fluffy cauliflower rice and vibrant steamed broccoli with a drizzle of savory coconut aminos.

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NUTRITION

479kcal
Protein
60.9g
Fat
13.9g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Ahi Tuna Fillet

2 cups Cauliflower Rice

1.5 cups Broccoli Florets

1 teaspoon Sesame Oil

2 tablespoons Coconut Aminos

1 teaspoon Sesame Seeds

1/4 cup Avocado, sliced

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PREPARATION

  • 1

    Pat the ahi tuna steaks completely dry with paper towels and season lightly with sea salt and cracked black pepper.

  • 2

    Heat the sesame oil in a heavy-bottomed cast-iron skillet over medium-high heat until it just begins to shimmer.

  • 3

    Place the tuna in the hot pan and sear for approximately 60 to 90 seconds per side to achieve a beautiful crust while keeping the center rare.

  • 4

    While the tuna sears, steam the broccoli florets and cauliflower rice in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 5

    Remove the tuna from the pan and let it rest for two minutes before slicing into thin strips against the grain.

  • 6

    Plate the cauliflower rice and broccoli, top with the sliced tuna and fresh avocado, then finish the dish with a drizzle of coconut aminos and a sprinkle of sesame seeds.

Seared Sushi-Style Tuna with Steamed Broccoli and Cauliflower Rice

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

Seared Sushi-Style Tuna with Steamed Broccoli and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Sushi-Style Tuna with Steamed Broccoli and Cauliflower Rice

Ahi tuna steaks seared in sesame oil and crusted with seeds, served alongside fluffy cauliflower rice and vibrant steamed broccoli with a drizzle of savory coconut aminos.

NUTRITION

479kcal
Protein
60.9g
Fat
13.9g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Ahi Tuna Fillet

2 cups Cauliflower Rice

1.5 cups Broccoli Florets

1 teaspoon Sesame Oil

2 tablespoons Coconut Aminos

1 teaspoon Sesame Seeds

1/4 cup Avocado, sliced

PREPARATION

  • 1

    Pat the ahi tuna steaks completely dry with paper towels and season lightly with sea salt and cracked black pepper.

  • 2

    Heat the sesame oil in a heavy-bottomed cast-iron skillet over medium-high heat until it just begins to shimmer.

  • 3

    Place the tuna in the hot pan and sear for approximately 60 to 90 seconds per side to achieve a beautiful crust while keeping the center rare.

  • 4

    While the tuna sears, steam the broccoli florets and cauliflower rice in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 5

    Remove the tuna from the pan and let it rest for two minutes before slicing into thin strips against the grain.

  • 6

    Plate the cauliflower rice and broccoli, top with the sliced tuna and fresh avocado, then finish the dish with a drizzle of coconut aminos and a sprinkle of sesame seeds.