Name: Pan-Seared Ahi Tuna with Wasabi Mayo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Ahi tuna steak; 1 tbsp Black and white sesame seeds; 1 tsp Toasted sesame oil; 1 tbsp Avocado oil mayonnaise; 0.5 tsp Wasabi paste; 1.5 cups Baby bok choy; 1 tbsp Coconut aminos; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ahi Tuna with Wasabi Mayo

Pan-seared ahi tuna crusted in toasted sesame seeds, served with a creamy wasabi dipping sauce and crisp-tender bok choy for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

53.4g

Fat

22.3g

Carbs

8.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Ahi tuna steak

1 tbsp Black and white sesame seeds

1 tsp Toasted sesame oil

1 tbsp Avocado oil mayonnaise

0.5 tsp Wasabi paste

1.5 cups Baby bok choy

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the ahi tuna steak completely dry with paper towels and season both sides with sea salt and black pepper.
2
Spread the sesame seeds on a flat plate and press the tuna steak firmly into the seeds until the exterior is well-coated.
3
In a small ramekin, whisk together the avocado oil mayonnaise and wasabi paste until smooth; set aside.
4
Heat the toasted sesame oil in a cast-iron skillet over medium-high heat until just beginning to shimmer.
5
Place the tuna in the hot skillet and sear for 60 to 90 seconds per side for a perfect rare center, then remove from the pan and let rest.
6
Add the baby bok choy and coconut aminos to the same skillet, sautéing for 2-3 minutes until the leaves are wilted and the stalks are crisp-tender.
7
Thinly slice the tuna against the grain and serve immediately alongside the sautéed bok choy and wasabi mayo for dipping.