Seared Tuna and Greens Salad

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

Seared Tuna and Greens Salad

YOUR SOLIN GENERATED RECIPE

Seared Tuna and Greens Salad

Fresh ahi tuna steaks seared to a buttery rare finish, served over a crisp bed of spinach and lettuce with a vibrant ginger-tamari vinaigrette.

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NUTRITION

550kcal
Protein
56.8g
Fat
30.6g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Ahi tuna steak

2 cup Baby spinach

2 cup Romaine lettuce

2 whole Green onions

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Extra virgin olive oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Rice vinegar

0.5 tsp Grated ginger

1 tsp Black sesame seeds

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 both sides with sea salt and black pepper.

  • 2

    In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, and grated ginger to create the vinaigrette.

  • 3

    Heat half of the olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 4

    Sear the tuna for 1-2 minutes per side for a rare center, then remove from heat and slice into thin strips.

  • 5

    In a large bowl, toss the baby spinach, chopped romaine, sliced cucumber, and sliced green onions with the remaining olive oil and half of the prepared dressing.

  • 6

    Plate the greens and top with the sliced tuna, avocado wedges, and a sprinkle of black sesame seeds, drizzling the remaining dressing over the fish.

Seared Tuna and Greens Salad

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

Seared Tuna and Greens Salad

YOUR SOLIN GENERATED RECIPE

Seared Tuna and Greens Salad

Fresh ahi tuna steaks seared to a buttery rare finish, served over a crisp bed of spinach and lettuce with a vibrant ginger-tamari vinaigrette.

NUTRITION

550kcal
Protein
56.8g
Fat
30.6g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Ahi tuna steak

2 cup Baby spinach

2 cup Romaine lettuce

2 whole Green onions

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Extra virgin olive oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Rice vinegar

0.5 tsp Grated ginger

1 tsp Black sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, and grated ginger to create the vinaigrette.

  • 3

    Heat half of the olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 4

    Sear the tuna for 1-2 minutes per side for a rare center, then remove from heat and slice into thin strips.

  • 5

    In a large bowl, toss the baby spinach, chopped romaine, sliced cucumber, and sliced green onions with the remaining olive oil and half of the prepared dressing.

  • 6

    Plate the greens and top with the sliced tuna, avocado wedges, and a sprinkle of black sesame seeds, drizzling the remaining dressing over the fish.