Name: Grilled Tuna Steak over Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Yellowfin Tuna Steak; 1.5 cups Green Cabbage, shredded; 0.5 cup Red Cabbage, shredded; 0.25 cup Carrots, shredded; 0.75 tablespoon Avocado Oil; 0.5 teaspoon Toasted Sesame Oil; 1 tablespoon Rice Vinegar; 1 teaspoon Fresh Ginger, grated; 1 teaspoon Sesame Seeds

Grilled Tuna Steak over Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak over Crunchy Cabbage Slaw

A seared tuna steak seasoned with ginger and garlic, served atop a vibrant, vinegar-based cabbage slaw with a nutty toasted sesame finish.

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NUTRITION

Protein

37.8g

Fat

14.5g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Yellowfin Tuna Steak

1.5 cups Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.25 cup Carrots, shredded

0.75 tablespoon Avocado Oil

0.5 teaspoon Toasted Sesame Oil

1 tablespoon Rice Vinegar

1 teaspoon Fresh Ginger, grated

1 teaspoon Sesame Seeds

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PREPARATION

1
In a small bowl, whisk together the rice vinegar, toasted sesame oil, grated ginger, and sesame seeds to create the dressing.
2
In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrots.
3
Pour half of the dressing over the cabbage mixture and toss well to coat, then set aside to let the flavors meld.
4
Lightly brush the tuna steak with avocado oil and season both sides with a pinch of salt and black pepper.
5
Heat a grill pan or outdoor grill over medium-high heat and sear the tuna for about 2 minutes per side for a medium-rare center.
6
Slice the tuna steak into strips and serve immediately over the crunchy cabbage slaw, drizzling with the remaining dressing.