YOUR SOLIN GENERATED RECIPE
Seared Tuna and Salmon Salad Bowl
Pan-seared ahi tuna and silky smoked salmon served over a bed of crisp greens with creamy avocado and a perfectly jammy soft-boiled egg.
INGREDIENTS
4 oz Ahi tuna steak
1 oz Smoked salmon
1 large egg
0.25 whole avocado
2 cup mixed baby greens
0.5 cup cucumber
1 tsp toasted sesame oil
1 tbsp coconut aminos
1 tsp everything bagel seasoning
1 tsp lime juice
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 7 minutes before transferring to an ice bath to cool.
Pat the ahi tuna steak dry with a paper towel and season both sides evenly with the sea salt and black pepper.
Heat the toasted sesame oil in a cast-iron skillet over medium-high heat until just shimmering.
Sear the tuna steak for approximately 90 seconds per side to achieve a golden crust while keeping the center rare and tender.
Arrange the mixed baby greens in a wide bowl and top with sliced cucumber, avocado wedges, and the ribbons of smoked salmon.
Slice the seared tuna into thin strips and place them on the salad along with the peeled and halved soft-boiled egg.
Whisk the coconut aminos and lime juice together in a small ramekin and drizzle the mixture over the entire bowl.
Finish by sprinkling the everything bagel seasoning over the tuna and egg for a savory crunch.