YOUR SOLIN GENERATED RECIPE
Pan-Seared Ahi Tuna with Roasted Vegetables
Pan-seared ahi tuna crusted with sesame seeds served alongside a bed of nutty brown rice and vibrant roasted vegetables.
INGREDIENTS
6 oz Ahi tuna steak
0.5 cup Cooked brown rice
1 cup Broccoli florets
0.5 cup Red bell pepper
0.25 cup Red onion
0.5 tbsp Extra virgin olive oil
0.5 tsp Toasted sesame oil
1 tbsp Tamari
1 tsp Black sesame seeds
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Place the broccoli florets, sliced red bell pepper, and sliced red onion on the baking sheet.
Drizzle the vegetables with olive oil and season with sea salt and black pepper, tossing to coat evenly.
Roast the vegetables for 15 to 18 minutes until they are tender and show slight caramelized edges.
While vegetables roast, pat the ahi tuna steak dry with a paper towel and press black sesame seeds onto both sides.
Heat a cast-iron skillet over medium-high heat and add the toasted sesame oil.
Once the pan is very hot, sear the tuna for 1 to 2 minutes per side for a rare center, or longer depending on your preference.
Remove the tuna from the pan and let it rest for 2 minutes before slicing against the grain into thin strips.
Plate the sliced tuna over the warm brown rice and roasted vegetables, finishing with a drizzle of tamari.