Name: Grilled Tuna and Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ahi tuna steak; 1 cup Asparagus spears; 0.5 medium Red bell pepper; 2 cups Mixed baby greens; 0.25 whole Avocado; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dijon mustard; 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

Grilled Tuna and Vegetable Salad

Fresh ahi tuna and crisp asparagus grilled to perfection, served over a bed of vibrant mixed greens with a zesty lemon-Dijon vinaigrette.

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NUTRITION

Protein

49.6g

Fat

23.4g

Carbs

18.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

1 cup Asparagus spears

0.5 medium Red bell pepper

2 cups Mixed baby greens

0.25 whole Avocado

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Brush the tuna steak, asparagus, and sliced bell pepper with half of the olive oil and season with half of the sea salt and black pepper.
3
Place the tuna and vegetables on the grill; cook the tuna for 2-3 minutes per side for medium-rare, and the vegetables until tender with charred marks.
4
In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, and the remaining salt and pepper to create the dressing.
5
Arrange the mixed greens in a large bowl and top with the grilled vegetables and sliced avocado.
6
Slice the grilled tuna against the grain and place it on top of the salad.
7
Drizzle the lemon-Dijon vinaigrette over the entire salad and serve immediately.