YOUR SOLIN GENERATED RECIPE
Seared Tuna Salad with Mixed Greens and Chickpeas
Pan-seared Ahi tuna served over crisp mixed greens and chickpeas, finished with a bright lemon-herb dressing and a sprinkle of zesty cracked black pepper.
INGREDIENTS
8 ounces Ahi Tuna Steak
1/4 cup Canned Chickpeas, rinsed
2 cups Mixed Greens
1/2 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
Sea salt and cracked black pepper to taste
PREPARATION
Pat the tuna steak completely dry with a paper towel and season both sides generously with sea salt and cracked black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until the pan is very hot and the oil is shimmering.
Place the tuna in the hot skillet and sear for 1 to 2 minutes per side, depending on thickness, until a golden crust forms but the center remains rare.
Remove the tuna from the skillet and let it rest on a cutting board for 2 minutes before slicing into half-inch thick strips.
In a large salad bowl, combine the mixed greens and the rinsed chickpeas.
Whisk the fresh lemon juice with a tiny pinch of sea salt and drizzle it over the greens, tossing well to ensure everything is lightly coated.
Arrange the sliced tuna on top of the salad and finish with an extra crack of black pepper if desired.