Grilled Tuna with Crunchy Cucumber Tomato Salad

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

Grilled Tuna with Crunchy Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Tuna with Crunchy Cucumber Tomato Salad

Fresh tuna steak seared with lemon and herbs, served over a vibrant cucumber and mango salad with a zesty citrus dressing and a hint of cooling mint.

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NUTRITION

239kcal
Protein
34.4g
Fat
6.2g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

4.75 ounces Yellowfin Tuna steak

1/2 cup chopped Cucumber

1/2 cup halved Cherry Tomatoes

1/4 cup diced Mango

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon minced Red Onion

Fresh mint and sea salt to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat a grill pan or non-stick skillet over medium-high heat and lightly coat with a tiny amount of oil.

  • 3

    Sear the tuna for 2-3 minutes per side until golden on the outside but still pink and tender in the middle.

  • 4

    In a medium mixing bowl, combine the chopped cucumber, cherry tomatoes, diced mango, and minced red onion.

  • 5

    Whisk together the olive oil and lemon juice in a small jar, then pour over the salad and toss gently with fresh mint.

  • 6

    Slice the grilled tuna against the grain and serve immediately over the fresh salad.

Grilled Tuna with Crunchy Cucumber Tomato Salad

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

Grilled Tuna with Crunchy Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Tuna with Crunchy Cucumber Tomato Salad

Fresh tuna steak seared with lemon and herbs, served over a vibrant cucumber and mango salad with a zesty citrus dressing and a hint of cooling mint.

NUTRITION

239kcal
Protein
34.4g
Fat
6.2g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

4.75 ounces Yellowfin Tuna steak

1/2 cup chopped Cucumber

1/2 cup halved Cherry Tomatoes

1/4 cup diced Mango

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon minced Red Onion

Fresh mint and sea salt to taste

PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat a grill pan or non-stick skillet over medium-high heat and lightly coat with a tiny amount of oil.

  • 3

    Sear the tuna for 2-3 minutes per side until golden on the outside but still pink and tender in the middle.

  • 4

    In a medium mixing bowl, combine the chopped cucumber, cherry tomatoes, diced mango, and minced red onion.

  • 5

    Whisk together the olive oil and lemon juice in a small jar, then pour over the salad and toss gently with fresh mint.

  • 6

    Slice the grilled tuna against the grain and serve immediately over the fresh salad.