Name: Seared Tuna Sushi Bowls with Edamame and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Ahi Tuna; 1/3 cup Cooked Quinoa; 1/2 cup Shelled Edamame; 1/4 medium Avocado; 1/2 cup Sliced Cucumber; 1 tbsp Coconut Aminos; 1 tsp Sesame Oil; 1 tsp Sesame Seeds; 1/2 tsp Grated Fresh Ginger

Seared Tuna Sushi Bowls with Edamame and Avocado

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

YOUR SOLIN GENERATED RECIPE

Seared Tuna Sushi Bowls with Edamame and Avocado

Fresh ahi tuna steaks seared quickly and sliced over a bed of fluffy quinoa and crisp cucumber, finished with a drizzle of savory ginger-soy glaze.

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NUTRITION

Protein

58.7g

Fat

17.9g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Ahi Tuna

1/3 cup Cooked Quinoa

1/2 cup Shelled Edamame

1/4 medium Avocado

1/2 cup Sliced Cucumber

1 tbsp Coconut Aminos

1 tsp Sesame Oil

1 tsp Sesame Seeds

1/2 tsp Grated Fresh Ginger

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PREPARATION

1
Pat the ahi tuna steak dry with a paper towel and season lightly with salt and pepper.
2
Heat a non-stick skillet over medium-high heat and lightly coat with a tiny drop of oil if needed.
3
Sear the tuna for about 1 minute per side until the outside is golden but the center remains pink and rare.
4
Remove the tuna from the pan and let it rest for 2 minutes before slicing into thin strips.
5
In a small bowl, whisk together the coconut aminos, sesame oil, and grated fresh ginger to create the dressing.
6
Place the cooked quinoa in the center of a serving bowl.
7
Arrange the sliced tuna, edamame, cucumber, and avocado slices on top of the quinoa.
8
Drizzle the ginger-soy dressing over the bowl and garnish with sesame seeds before serving.