Name: Grilled Tuna Steak with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 oz Tuna Steak; 1 tbsp Avocado Oil; 1.5 cups Shredded Green Cabbage; 1/4 cup Shredded Carrots; 1 tsp Toasted Sesame Oil; 2 tbsp Rice Vinegar; 1 tsp Sesame Seeds; 1/4 medium Avocado; 1/4 tsp Sea Salt

Grilled Tuna Steak with Crunchy Cabbage Slaw

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 with Crunchy Cabbage Slaw

A fresh tuna steak seared to perfection and served over a vibrant, tangy cabbage slaw with a drizzle of toasted sesame oil.

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NUTRITION

Protein

39.5g

Fat

28.8g

Carbs

14.5g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Tuna Steak

1 tbsp Avocado Oil

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tsp Toasted Sesame Oil

2 tbsp Rice Vinegar

1 tsp Sesame Seeds

1/4 medium Avocado

1/4 tsp Sea Salt

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PREPARATION

1
Pat the tuna steak dry with paper towels and rub both sides with avocado oil and a pinch of sea salt.
2
Heat a grill pan or cast-iron skillet over medium-high heat until very hot.
3
Place the tuna steak on the hot surface and sear for about 2 minutes per side for medium-rare, or longer if you prefer it more well-done.
4
In a medium mixing bowl, whisk together the rice vinegar and toasted sesame oil.
5
Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat in the dressing.
6
Transfer the cabbage slaw to a serving plate.
7
Slice the grilled tuna steak into thick strips and arrange them over the slaw.
8
Top with sliced avocado and a sprinkle of sesame seeds before serving.