Name: Grilled Tuna Steak Salad with Chickpeas and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Yellowfin Tuna Steak; 1/4 cup Chickpeas, rinsed; 2 cups Mixed Baby Greens; 1/2 cup sliced Cucumber; 1/2 cup Cherry Tomatoes; 1/4 medium Avocado; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Grilled Tuna Steak Salad with Chickpeas and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak Salad with Chickpeas and Lemon Vinaigrette

Pan-seared tuna steak served over a bed of crisp greens and hearty chickpeas, finished with a bright lemon-dijon vinaigrette for a zesty kick.

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NUTRITION

Protein

40.7g

Fat

16.4g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Yellowfin Tuna Steak

1/4 cup Chickpeas, rinsed

2 cups Mixed Baby Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1/4 medium Avocado

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Pat the tuna steak dry and season both sides with sea salt and black pepper.
2
Heat a grill pan or cast-iron skillet over medium-high heat with a light coating of oil.
3
Sear the tuna for 1.5 to 2 minutes per side for a perfect medium-rare center.
4
In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified.
5
In a large bowl, toss the mixed greens, chickpeas, cucumber, and tomatoes with half of the dressing.
6
Slice the tuna against the grain into thin strips.
7
Arrange the tuna and avocado over the salad and drizzle with the remaining vinaigrette.