Name: Seared Tuna with Cucumber-Avocado Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz canned skipjack tuna; 1 large egg; 1 tbsp dijon mustard; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.25 tbsp extra virgin olive oil; 1 cup cucumber; 0.25 whole avocado; 1 tbsp fresh parsley; 1 tbsp lemon juice; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Cucumber-Avocado Salad

Pan-seared tuna cakes made from sustainably caught canned tuna, served with a crisp cucumber and creamy avocado salad tossed in a bright lemon-herb dressing.

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NUTRITION

Protein

41.0g

Fat

17.9g

Carbs

10.5g

SERVINGS

1 serving

INGREDIENTS

5 oz canned skipjack tuna

1 large egg

1 tbsp dijon mustard

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tbsp extra virgin olive oil

1 cup cucumber

0.25 whole avocado

1 tbsp fresh parsley

1 tbsp lemon juice

0.25 tsp garlic powder

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PREPARATION

1
Drain the canned tuna thoroughly and place it in a medium mixing bowl.
2
Flake the tuna with a fork and mix in the egg, Dijon mustard, garlic powder, salt, and pepper until the mixture is well combined and holds together.
3
Form the tuna mixture into two thick, even patties.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Sear the tuna cakes for 3 to 4 minutes per side until they are golden brown and firm to the touch.
6
While the cakes are searing, dice the cucumber and avocado and place them in a small bowl.
7
Toss the cucumber and avocado with lemon juice and freshly chopped parsley.
8
Plate the warm, seared tuna cakes immediately alongside the chilled cucumber-avocado salad.