Name: Seared Tuna Salad with Crunchy Vegetables and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 ounces Ahi Tuna Fillet; 2 cups Mixed Greens; 0.5 cup sliced Cucumber; 0.25 cup sliced Radishes; 0.5 cup Sugar Snap Peas; 0.25 cup diced Mango; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Seared Tuna Salad with Crunchy Vegetables and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Seared Tuna Salad with Crunchy Vegetables and Lemon Vinaigrette

Pan-seared Ahi tuna served over a bed of crisp greens and snap peas, tossed with sweet mango and a zesty lemon vinaigrette.

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NUTRITION

Protein

42.2g

Fat

15.3g

Carbs

16.5g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Ahi Tuna Fillet

2 cups Mixed Greens

0.5 cup sliced Cucumber

0.25 cup sliced Radishes

0.5 cup Sugar Snap Peas

0.25 cup diced Mango

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Pat the tuna fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
2
Heat a non-stick skillet over medium-high heat and lightly coat with a quick spray of avocado oil.
3
Sear the tuna for approximately 1 to 2 minutes per side, leaving the center rare, then set aside to rest.
4
In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until emulsified.
5
In a large salad bowl, combine the mixed greens, sliced cucumber, radishes, snap peas, and diced mango.
6
Drizzle the lemon vinaigrette over the salad and toss gently to ensure all vegetables are lightly coated.
7
Slice the seared tuna into half-inch thick strips and arrange them over the top of the salad before serving.