YOUR SOLIN GENERATED RECIPE
Seared Tuna, Sardine, and Avocado Salad
Pan-seared ahi tuna and tender sardines served over a bed of peppery arugula with creamy avocado and a bright lemon-olive oil drizzle.
INGREDIENTS
4 oz Yellowfin tuna steak
3.75 oz Sardines in water
0.5 whole Avocado
2 cups Arugula
1 tbsp Lemon juice
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Everything bagel seasoning
PREPARATION
Pat the yellowfin tuna steak dry with a paper towel and season both sides with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat with the olive oil until shimmering.
Sear the tuna for 1-2 minutes per side for a rare-to-medium-rare finish, then remove from heat and slice into thin strips.
Drain the sardines from their liquid and set aside.
In a large bowl, toss the arugula with lemon juice and a pinch of salt until lightly coated.
Top the greens with the sliced tuna, whole sardines, and sliced avocado.
Sprinkle everything bagel seasoning over the top for a savory crunch before serving.