Name: Seared Tuna Steak with Crunchy Vegetable Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Sustainable Yellowfin Tuna Steak; 1.5 cups Shredded Cabbage; 0.5 cup Shredded Carrots; 0.5 cup Red Bell Pepper; 0.25 cup Shelled Edamame; 2 tsp Avocado Oil; 1 tsp Toasted Sesame Oil; 1 tbsp Rice Vinegar; 1 tsp Sesame Seeds; 1 tsp Fresh Ginger

Seared Tuna Steak with Crunchy Vegetable Slaw

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

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Crunchy Vegetable Slaw

Pan-seared tuna steak over a vibrant cabbage and edamame slaw tossed in a zesty ginger-sesame dressing with a satisfyingly crisp crunch.

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NUTRITION

Protein

42.1g

Fat

18g

Carbs

20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Sustainable Yellowfin Tuna Steak

1.5 cups Shredded Cabbage

0.5 cup Shredded Carrots

0.5 cup Red Bell Pepper

0.25 cup Shelled Edamame

2 tsp Avocado Oil

1 tsp Toasted Sesame Oil

1 tbsp Rice Vinegar

1 tsp Sesame Seeds

1 tsp Fresh Ginger

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PREPARATION

1
Whisk together the rice vinegar, toasted sesame oil, and grated ginger in a large mixing bowl to create the dressing.
2
Add the shredded cabbage, carrots, bell pepper, and edamame to the bowl and toss until the vegetables are well coated.
3
Pat the tuna steak dry with a paper towel and season both sides with a pinch of salt and cracked black pepper.
4
Heat the avocado oil in a cast-iron skillet or non-stick pan over medium-high heat until it begins to shimmer.
5
Carefully place the tuna in the pan and sear for approximately 90 seconds per side for a perfect rare-to-medium-rare center.
6
Remove the tuna from the pan and let it rest for one minute before slicing it into thick strips.
7
Arrange the sliced tuna over the crunchy vegetable slaw and finish with a sprinkle of sesame seeds.