Name: Seared Tuna Sriracha Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Ahi tuna steak; 0.5 cup Cooked jasmine rice; 1 large Egg; 0.25 cup Egg whites; 1 tsp Sesame oil; 1 tbsp Sriracha sauce; 1 tbsp Coconut aminos; 0.5 cup Cucumber; 1 tbsp Green onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Seared Tuna Sriracha Rice Bowl

Pan-seared ahi tuna and fluffy egg-white rice are drizzled with a spicy sriracha glaze for a vibrant and satisfying bowl.

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NUTRITION

Protein

50.6g

Fat

11.6g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Ahi tuna steak

0.5 cup Cooked jasmine rice

1 large Egg

0.25 cup Egg whites

1 tsp Sesame oil

1 tbsp Sriracha sauce

1 tbsp Coconut aminos

0.5 cup Cucumber

1 tbsp Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the tuna steak dry and season both sides with sea salt and black pepper.
2
Heat the sesame oil in a non-stick skillet over medium-high heat.
3
Sear the tuna for 1-2 minutes per side for medium-rare, then remove from the pan and let it rest before slicing into thin strips.
4
In a small bowl, whisk the whole egg and egg whites together.
5
Wipe out the skillet, return to medium heat, and scramble the eggs until just set.
6
Stir the cooked jasmine rice into the eggs, tossing to combine until the rice is heated through and coated.
7
In a small ramekin, whisk together the sriracha and coconut aminos to create the sauce.
8
Place the egg-rice mixture in a bowl, top with sliced tuna and cucumber, then garnish with green onions and a drizzle of the sriracha sauce.