YOUR SOLIN GENERATED RECIPE
Seared Tuna and Avocado Salad
Seared ahi tuna served over a crisp bed of arugula with creamy avocado slices and a zesty lime-ginger dressing.
INGREDIENTS
6 oz Ahi tuna steak
0.5 whole Avocado
2 cup Arugula
0.5 cup Cucumber
1 tsp Sesame seeds
0.5 tbsp Extra virgin olive oil
1 tbsp Coconut aminos
1 tbsp Lime juice
0.25 tsp Ground ginger
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Pat the tuna dry and season both sides with sea salt, black pepper, and ground ginger.
Heat a non-stick skillet over medium-high heat with the extra virgin olive oil.
Sear the tuna for 1-2 minutes per side until browned on the outside but still pink in the center.
Remove the tuna from the pan and let it rest for 2 minutes before slicing into thin strips.
In a small bowl, whisk together coconut aminos and lime juice to create the dressing.
Toss the arugula and sliced cucumber in a large bowl with half of the dressing.
Top the greens with the sliced tuna and avocado, then drizzle with the remaining dressing.
Garnish with sesame seeds for a light crunch.