Name: Pan-Seared Ahi Tuna with Wasabi Mayo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ahi tuna; 1 tbsp Mixed sesame seeds; 1 tbsp Avocado oil; 1 tbsp Avocado oil mayonnaise; 1 tsp Wasabi paste; 1 tsp Lime juice; 1 cup Cucumber; 1 tbsp Rice vinegar; 1 tbsp Coconut aminos; 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

Pan-Seared Ahi Tuna with Wasabi Mayo

Fresh ahi tuna steaks encrusted in toasted sesame seeds and pan-seared until rare, served with a zesty wasabi-infused avocado oil mayo for a creamy kick.

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NUTRITION

Protein

46.4g

Fat

31.5g

Carbs

11.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna

1 tbsp Mixed sesame seeds

1 tbsp Avocado oil

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Lime juice

1 cup Cucumber

1 tbsp Rice vinegar

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the tuna steak dry with a paper towel and season all sides with sea salt and black pepper.
2
Spread the mixed sesame seeds on a plate and press the tuna firmly into the seeds to coat evenly on all sides.
3
Heat the avocado oil in a heavy-bottomed skillet over medium-high heat until it begins to shimmer.
4
Carefully place the tuna in the hot pan and sear for 60 seconds per side for a vibrant rare finish.
5
In a small ramekin, whisk the avocado oil mayonnaise, wasabi paste, and lime juice until creamy and smooth.
6
Slice the cucumber into thin rounds and toss with rice vinegar and coconut aminos in a separate bowl.
7
Slice the seared tuna into half-inch strips and serve immediately alongside the cucumber salad with a dollop of wasabi mayo.