Grilled Tuna Steak with Crunchy Cabbage Slaw

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

Grilled Tuna Steak with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak with Crunchy Cabbage Slaw

Tuna steak seared with ginger and garlic, served over a vibrant cabbage and carrot slaw tossed in a zesty sesame-lime dressing for a refreshing crunch.

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NUTRITION

445kcal
Protein
54.4g
Fat
16.5g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Yellowfin Tuna Steak

1 cup shredded Green Cabbage

1/3 cup shredded Red Cabbage

1/2 cup shredded Carrots

1 tbsp Sesame Oil

1 tbsp Coconut Aminos

1 tbsp Lime Juice

1 tsp Sesame Seeds

1 tsp grated Fresh Ginger

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PREPARATION

  • 1

    In a small bowl, whisk together the sesame oil, coconut aminos, lime juice, and grated ginger to create the dressing.

  • 2

    Combine the green cabbage, red cabbage, and carrots in a medium bowl and toss with half of the prepared dressing.

  • 3

    Heat a grill pan or outdoor grill to medium-high heat.

  • 4

    Pat the tuna steak dry and season lightly with salt and pepper.

  • 5

    Grill the tuna for approximately 2 minutes per side for medium-rare, or until your desired level of doneness is reached.

  • 6

    Remove the tuna from the heat and let it rest for a minute before slicing into thick strips.

  • 7

    Plate the crunchy slaw and top with the sliced tuna steak.

  • 8

    Drizzle the remaining dressing over the fish and garnish with sesame seeds before serving.

Grilled Tuna Steak with Crunchy Cabbage Slaw

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

Grilled Tuna Steak with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak with Crunchy Cabbage Slaw

Tuna steak seared with ginger and garlic, served over a vibrant cabbage and carrot slaw tossed in a zesty sesame-lime dressing for a refreshing crunch.

NUTRITION

445kcal
Protein
54.4g
Fat
16.5g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Yellowfin Tuna Steak

1 cup shredded Green Cabbage

1/3 cup shredded Red Cabbage

1/2 cup shredded Carrots

1 tbsp Sesame Oil

1 tbsp Coconut Aminos

1 tbsp Lime Juice

1 tsp Sesame Seeds

1 tsp grated Fresh Ginger

PREPARATION

  • 1

    In a small bowl, whisk together the sesame oil, coconut aminos, lime juice, and grated ginger to create the dressing.

  • 2

    Combine the green cabbage, red cabbage, and carrots in a medium bowl and toss with half of the prepared dressing.

  • 3

    Heat a grill pan or outdoor grill to medium-high heat.

  • 4

    Pat the tuna steak dry and season lightly with salt and pepper.

  • 5

    Grill the tuna for approximately 2 minutes per side for medium-rare, or until your desired level of doneness is reached.

  • 6

    Remove the tuna from the heat and let it rest for a minute before slicing into thick strips.

  • 7

    Plate the crunchy slaw and top with the sliced tuna steak.

  • 8

    Drizzle the remaining dressing over the fish and garnish with sesame seeds before serving.