YOUR SOLIN GENERATED RECIPE
Grilled Tuna Steak Salad with Crunchy Mixed Greens
Seared tuna steak served over a bed of crisp mixed greens and cucumber, finished with a bright lemon-herb vinaigrette and toasted sunflower seeds.
INGREDIENTS
4.5 oz Tuna Steak
2 cups Mixed Greens
0.5 cup Sliced Cucumber
3 Radishes, sliced
0.25 Avocado, sliced
2 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 tsp Toasted Sunflower Seeds
1 tsp 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.
In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create a zesty vinaigrette.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil or cooking spray.
Sear the tuna for about 2 minutes per side for a perfect medium-rare, then let it rest for a few minutes before slicing into thin strips.
In a large bowl, toss the mixed greens, sliced cucumber, and radishes with the prepared dressing until evenly coated.
Plate the salad, top with the sliced tuna and avocado, and finish with a sprinkle of toasted sunflower seeds.