Seared Tuna Salad with Crisp Vegetables and Lemon Vinaigrette

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

Seared Tuna Salad with Crisp Vegetables and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Seared Tuna Salad with Crisp Vegetables and Lemon Vinaigrette

Pan-seared ahi tuna served over a bed of crunchy snap peas and mixed greens, drizzled with a bright and zesty lemon vinaigrette.

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NUTRITION

307kcal
Protein
32g
Fat
14.3g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ahi Tuna Steak

1.5 teaspoons Extra Virgin Olive Oil

2 cups Mixed Greens

1/2 cup sliced Cucumber

3 medium Radishes

1/2 cup Sugar Snap Peas

40 grams Avocado

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Whisk the lemon juice, 1 teaspoon of the olive oil, and the Dijon mustard in a small bowl until emulsified to create the vinaigrette.

  • 2

    Season the tuna steak lightly with sea salt and cracked black pepper.

  • 3

    Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 4

    Sear the tuna for approximately 1 to 2 minutes per side until a golden crust forms while the center remains pink.

  • 5

    Transfer the tuna to a cutting board and let it rest for one minute before slicing into thin strips.

  • 6

    In a large salad bowl, combine the mixed greens, cucumber, radishes, and sugar snap peas.

  • 7

    Arrange the sliced tuna and avocado over the vegetables.

  • 8

    Drizzle the lemon vinaigrette over the salad and serve immediately.

Seared Tuna Salad with Crisp Vegetables and Lemon Vinaigrette

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

Seared Tuna Salad with Crisp Vegetables and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Seared Tuna Salad with Crisp Vegetables and Lemon Vinaigrette

Pan-seared ahi tuna served over a bed of crunchy snap peas and mixed greens, drizzled with a bright and zesty lemon vinaigrette.

NUTRITION

307kcal
Protein
32g
Fat
14.3g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ahi Tuna Steak

1.5 teaspoons Extra Virgin Olive Oil

2 cups Mixed Greens

1/2 cup sliced Cucumber

3 medium Radishes

1/2 cup Sugar Snap Peas

40 grams Avocado

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Whisk the lemon juice, 1 teaspoon of the olive oil, and the Dijon mustard in a small bowl until emulsified to create the vinaigrette.

  • 2

    Season the tuna steak lightly with sea salt and cracked black pepper.

  • 3

    Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 4

    Sear the tuna for approximately 1 to 2 minutes per side until a golden crust forms while the center remains pink.

  • 5

    Transfer the tuna to a cutting board and let it rest for one minute before slicing into thin strips.

  • 6

    In a large salad bowl, combine the mixed greens, cucumber, radishes, and sugar snap peas.

  • 7

    Arrange the sliced tuna and avocado over the vegetables.

  • 8

    Drizzle the lemon vinaigrette over the salad and serve immediately.