Name: Pan-Seared Ahi Tuna with Wasabi Mayo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Ahi tuna steak; 1 tbsp Avocado oil mayonnaise; 1 tsp Wasabi paste; 1 tsp Toasted sesame oil; 1 tbsp Black sesame seeds; 1 tbsp Coconut aminos; 1 cup Baby bok choy; 0.5 cup Cooked brown rice; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ahi Tuna with Wasabi Mayo

High-heat seared ahi tuna encrusted in toasted sesame seeds, served with a zesty wasabi-infused avocado oil mayo and crisp bok choy.

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NUTRITION

Protein

55.4g

Fat

22.7g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Ahi tuna steak

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Toasted sesame oil

1 tbsp Black sesame seeds

1 tbsp Coconut aminos

1 cup Baby bok choy

0.5 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the ahi tuna steak dry with a paper towel and season both sides with sea salt and black pepper.
2
Press the black sesame seeds onto the surface of the tuna to create an even, light crust.
3
In a small bowl, whisk together the avocado oil mayonnaise and wasabi paste until smooth and combined.
4
Heat the toasted sesame oil in a cast-iron skillet over medium-high heat until the oil is shimmering.
5
Sear the tuna for 1-2 minutes per side for a rare center, then remove from the pan and slice into thin strips.
6
Quickly sauté the baby bok choy in the same pan with the coconut aminos for 2 minutes until tender-crisp.
7
Serve the sliced tuna over the warm brown rice with the bok choy and a dollop of the prepared wasabi mayo.