Name: Seared Tuna and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Ahi Tuna Steak; 0.75 cup Cooked Quinoa; 0.25 cup Shelled Edamame; 0.5 cup Diced Cucumber; 3 medium Radishes, sliced; 1 teaspoon Sesame Oil; 1 tablespoon Rice Vinegar; 1 teaspoon Grated Fresh Ginger

Seared Tuna and Quinoa Salad with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Seared Tuna and Quinoa Salad with Crunchy Vegetables

Pan-seared Ahi tuna sliced over a bed of fluffy quinoa and snap-fresh vegetables, finished with a zesty ginger-lime dressing and toasted sesame seeds.

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NUTRITION

Protein

42.7g

Fat

10g

Carbs

36g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Ahi Tuna Steak

0.75 cup Cooked Quinoa

0.25 cup Shelled Edamame

0.5 cup Diced Cucumber

3 medium Radishes, sliced

1 teaspoon Sesame Oil

1 tablespoon Rice Vinegar

1 teaspoon Grated Fresh Ginger

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PREPARATION

1
Pat the tuna steak dry with a paper towel and season both sides lightly with sea salt and black pepper.
2
Heat a non-stick or cast-iron skillet over medium-high heat with a light spray of oil if needed.
3
Sear the tuna for approximately 90 seconds per side for a perfect medium-rare, then set aside to rest.
4
In a large mixing bowl, combine the cooked quinoa, diced cucumber, sliced radishes, and shelled edamame.
5
In a small jar or bowl, whisk together the sesame oil, rice vinegar, and freshly grated ginger to create the dressing.
6
Pour the dressing over the quinoa and vegetable mixture, tossing well to ensure everything is evenly coated.
7
Thinly slice the rested tuna steak against the grain.
8
Plate the quinoa salad and arrange the sliced tuna on top, finishing with a sprinkle of toasted sesame seeds if desired.