Name: Seared Tuna Quinoa Bowl with Edamame
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Ahi tuna steak; 0.5 cup cooked quinoa; 0.5 cup shelled edamame; 1 cup shredded red cabbage; 0.25 whole avocado; 1 tsp toasted sesame oil; 1 tbsp tamari; 1 tbsp rice vinegar; 1 tsp fresh ginger; 1 tsp black sesame seeds; 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

Seared Tuna Quinoa Bowl with Edamame

Pan-seared sesame-crusted tuna served over a bed of fluffy quinoa and crisp red cabbage provides a vibrant crunch in every bite.

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NUTRITION

Protein

48.8g

Fat

21.8g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Ahi tuna steak

0.5 cup cooked quinoa

0.5 cup shelled edamame

1 cup shredded red cabbage

0.25 whole avocado

1 tsp toasted sesame oil

1 tbsp tamari

1 tbsp rice vinegar

1 tsp fresh ginger

1 tsp black sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the tuna steak dry and season both sides with sea salt, black pepper, and black sesame seeds.
2
Heat the toasted sesame oil in a cast-iron skillet over medium-high heat until shimmering.
3
Sear the tuna for approximately 90 seconds per side for a perfect medium-rare center.
4
In a small jar, whisk together the tamari, rice vinegar, and freshly grated ginger to create the dressing.
5
In a wide bowl, arrange the cooked quinoa, shredded red cabbage, and shelled edamame.
6
Slice the seared tuna into thin strips and place it over the base along with the sliced avocado.
7
Drizzle the ginger-tamari dressing over the entire bowl and serve immediately.