Name: Pan-Seared Ahi Tuna with Wasabi Mayo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Ahi tuna steak; 1 tbsp Avocado oil mayonnaise; 0.5 tsp Wasabi paste; 1 tsp Coconut aminos; 1 tsp Toasted sesame oil; 1 tsp Black sesame seeds; 1 cup Baby bok choy; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cucumber

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ahi Tuna with Wasabi Mayo

Sashimi-grade tuna pan-seared to a perfect rare finish and served with a zesty wasabi-infused mayo over a bed of crisp, vibrant bok choy.

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NUTRITION

Protein

54.1g

Fat

21.3g

Carbs

6.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Ahi tuna steak

1 tbsp Avocado oil mayonnaise

0.5 tsp Wasabi paste

1 tsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Black sesame seeds

1 cup Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cucumber

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PREPARATION

1
Pat the ahi tuna steak completely dry with paper towels and season both sides with sea salt and black pepper.
2
In a small bowl, whisk together the avocado oil mayonnaise, wasabi paste, and coconut aminos until smooth.
3
Heat the toasted sesame oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
4
Place the tuna in the hot skillet and sear for exactly 45-60 seconds per side for a rare center.
5
Remove the tuna from the pan and let it rest for 2 minutes before slicing into 1/2-inch thick pieces.
6
While the tuna rests, lightly steam the baby bok choy until tender-crisp and slice the cucumber into rounds.
7
Arrange the bok choy and cucumber on a plate, top with sliced tuna, drizzle with the wasabi mayo, and garnish with black sesame seeds.