Seared Tuna with Crunchy Vegetable Slaw

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

Seared Tuna with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Crunchy Vegetable Slaw

Fresh ahi tuna steaks seared with cracked black pepper and served over a colorful cabbage and carrot slaw tossed in a zesty ginger-lime dressing for a refreshing crunch.

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NUTRITION

273kcal
Protein
33g
Fat
9.1g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Yellowfin Tuna

1 cup Shredded Green Cabbage

0.25 cup Shredded Carrots

0.25 cup Sliced Red Bell Pepper

1 tablespoon Coconut Aminos

1.5 teaspoons Toasted Sesame Oil

1 tablespoon Rice Vinegar

1 teaspoon Grated Fresh Ginger

1 teaspoon Black Sesame Seeds

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PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel and season all sides generously with salt and cracked black pepper.

  • 2

    In a small glass jar or bowl, whisk together the coconut aminos, toasted sesame oil, rice vinegar, and freshly grated ginger to create the dressing.

  • 3

    In a medium mixing bowl, combine the shredded cabbage, carrots, and sliced red bell pepper.

  • 4

    Drizzle exactly half of the prepared dressing over the vegetable mixture and toss thoroughly to coat.

  • 5

    Heat a high-quality non-stick skillet over medium-high heat until very hot, then sear the tuna for approximately 60 to 90 seconds per side for a perfect rare center.

  • 6

    Remove the tuna from the skillet and let it rest on a cutting board for one minute before slicing into thin strips.

  • 7

    Arrange the crunchy slaw on a plate, top with the sliced seared tuna, and drizzle with the remaining dressing and a sprinkle of black sesame seeds.

Seared Tuna with Crunchy Vegetable Slaw

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

Seared Tuna with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Crunchy Vegetable Slaw

Fresh ahi tuna steaks seared with cracked black pepper and served over a colorful cabbage and carrot slaw tossed in a zesty ginger-lime dressing for a refreshing crunch.

NUTRITION

273kcal
Protein
33g
Fat
9.1g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Yellowfin Tuna

1 cup Shredded Green Cabbage

0.25 cup Shredded Carrots

0.25 cup Sliced Red Bell Pepper

1 tablespoon Coconut Aminos

1.5 teaspoons Toasted Sesame Oil

1 tablespoon Rice Vinegar

1 teaspoon Grated Fresh Ginger

1 teaspoon Black Sesame Seeds

PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel and season all sides generously with salt and cracked black pepper.

  • 2

    In a small glass jar or bowl, whisk together the coconut aminos, toasted sesame oil, rice vinegar, and freshly grated ginger to create the dressing.

  • 3

    In a medium mixing bowl, combine the shredded cabbage, carrots, and sliced red bell pepper.

  • 4

    Drizzle exactly half of the prepared dressing over the vegetable mixture and toss thoroughly to coat.

  • 5

    Heat a high-quality non-stick skillet over medium-high heat until very hot, then sear the tuna for approximately 60 to 90 seconds per side for a perfect rare center.

  • 6

    Remove the tuna from the skillet and let it rest on a cutting board for one minute before slicing into thin strips.

  • 7

    Arrange the crunchy slaw on a plate, top with the sliced seared tuna, and drizzle with the remaining dressing and a sprinkle of black sesame seeds.