Name: Pan-Seared Ahi Tuna with Sesame-Ginger Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ahi tuna steak; 2 tbsp Coconut aminos; 1 tsp Toasted sesame oil; 1 tsp Fresh ginger; 1 clove Garlic; 1 cup Baby bok choy; 0.5 cup Cooked soba noodles; 1 tsp Sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Pan-Seared Ahi Tuna with Sesame-Ginger Glaze

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 Sesame-Ginger Glaze

Pan-seared Ahi tuna steaks glazed in a zesty sesame-ginger reduction, served over nutty soba noodles and crisp bok choy.

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NUTRITION

Protein

46.8g

Fat

8.6g

Carbs

29.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.5 cup Cooked soba noodles

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Whisk coconut aminos, sesame oil, grated ginger, and minced garlic in a small bowl to create the glaze.
2
Pat the tuna steak dry with paper towels and season both sides with sea salt and black pepper.
3
Heat a cast-iron skillet over medium-high heat until very hot, then lightly coat with a spray of avocado oil.
4
Sear the tuna for 1-2 minutes per side for a perfect rare-to-medium-rare center.
5
Remove tuna from the pan and let it rest for 2 minutes before slicing into thin strips.
6
In the same pan, quickly sauté the baby bok choy for 2 minutes until the leaves wilt and the stems are tender-crisp.
7
Toss the cooked soba noodles with half of the sesame-ginger glaze.
8
Plate the noodles and bok choy, top with sliced tuna, drizzle with the remaining glaze, and garnish with sesame seeds.