Name: Pan-Seared Tuna with Jammy Eggs and Tomato Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Ahi tuna steak; 1 large Egg; 0.5 cup Cooked jasmine rice; 2 tbsp Tomato puree; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley; 1 tsp Lemon juice

Pan-Seared Tuna with Jammy Eggs and Tomato Rice

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tuna with Jammy Eggs and Tomato Rice

Pan-seared ahi tuna steaks served over savory tomato-infused rice with a soft jammy egg that adds a rich, velvety finish to every bite.

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NUTRITION

Protein

42.7g

Fat

11.8g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Ahi tuna steak

1 large Egg

0.5 cup Cooked jasmine rice

2 tbsp Tomato puree

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

1 tsp Lemon juice

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PREPARATION

1
Bring a small pot of water to a boil, gently lower the egg into the water, and cook for 6.5 minutes before immediately transferring it to an ice bath.
2
In a small skillet over medium heat, combine the cooked jasmine rice and tomato puree, stirring until the rice is evenly coated and heated through.
3
Pat the tuna steak dry with a paper towel and season all sides evenly with sea salt and black pepper.
4
Heat the olive oil in a non-stick pan over high heat until shimmering, then sear the tuna for approximately 90 seconds per side for a perfect rare center.
5
Gently peel the cooled egg and slice it in half to reveal the soft, jammy yolk.
6
Place the tomato rice on a plate, top with the sliced tuna steak and jammy egg halves, then finish with a sprinkle of fresh parsley and a squeeze of lemon juice.