YOUR SOLIN GENERATED RECIPE
Grilled Tuna Salad with Chickpeas and Crunchy Vegetables
Grilled tuna steak sliced over protein-rich chickpeas and crisp cucumbers, finished with a zesty lemon-herb vinaigrette.
INGREDIENTS
4.5 ounces Tuna Steak
0.5 cup Chickpeas
2 teaspoons Extra Virgin Olive Oil
0.5 cup Cucumber
0.5 cup Red Bell Pepper
2 tablespoons Red Onion
1 tablespoon Lemon Juice
1 tablespoon Fresh Parsley
PREPARATION
Brush the tuna steak with a small amount of olive oil and season with sea salt and black pepper.
Heat a grill pan or outdoor grill over medium-high heat until hot.
Sear the tuna for approximately 2-3 minutes per side for medium-rare, then remove from heat and let it rest.
In a medium mixing bowl, combine the rinsed chickpeas, diced cucumber, diced red bell pepper, and finely chopped red onion.
In a small jar or bowl, whisk together the remaining olive oil, lemon juice, and chopped fresh parsley to create the vinaigrette.
Pour the dressing over the chickpea and vegetable mixture and toss gently to coat.
Slice the rested tuna steak into thin strips and serve immediately over the bed of crunchy chickpea salad.