Name: Seared Tuna Steak with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Ahi Tuna Steak; 1.5 cups shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 2 tsp Sesame Oil; 1 tbsp Sliced Almonds; 1 tbsp Coconut Aminos; 1 tsp Avocado Oil; 1 tbsp Rice Vinegar

Seared Tuna Steak with Crunchy Cabbage 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 Cabbage Slaw

Pan-seared Ahi tuna served over a vibrant lime-ginger cabbage slaw with toasted almonds for a satisfying, zesty crunch.

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NUTRITION

Protein

52.3g

Fat

18.9g

Carbs

16g

SERVINGS

1 serving

INGREDIENTS

7 oz Ahi Tuna Steak

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tsp Sesame Oil

1 tbsp Sliced Almonds

1 tbsp Coconut Aminos

1 tsp Avocado Oil

1 tbsp Rice Vinegar

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PREPARATION

1
Whisk together the sesame oil, rice vinegar, and coconut aminos in a large mixing bowl to create the dressing.
2
Toss the shredded green cabbage, red cabbage, and sliced almonds into the bowl until the vegetables are thoroughly coated.
3
Pat the tuna steak completely dry with a paper towel and season both sides lightly with salt and pepper.
4
Heat the avocado oil in a cast-iron skillet over high heat until it is shimmering and just starting to smoke.
5
Carefully place the tuna in the pan and sear for 60 to 90 seconds per side for a perfect rare-to-medium-rare center.
6
Remove the tuna from the heat, slice it thinly against the grain, and serve immediately over the chilled, crunchy slaw.