Name: Grilled Tuna Steak Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Yellowfin Tuna Steak; 2 cups Mixed Salad Greens; 0.5 cup Sugar Snap Peas; 0.5 cup Sliced Cucumber; 3 Radishes, thinly sliced; 1 tbsp Avocado Oil; 1 tbsp Toasted Sunflower Seeds; 1 tbsp Fresh Lemon Juice; 1 tsp Grated Fresh Ginger

Grilled Tuna Steak Salad with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak Salad with Crunchy Vegetables

Seared tuna steak served over a bed of crisp greens, snap peas, and radishes, finished with a zesty ginger-lemon dressing and toasted sunflower seeds.

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NUTRITION

Protein

40.9g

Fat

19.7g

Carbs

11.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Yellowfin Tuna Steak

2 cups Mixed Salad Greens

0.5 cup Sugar Snap Peas

0.5 cup Sliced Cucumber

3 Radishes, thinly sliced

1 tbsp Avocado Oil

1 tbsp Toasted Sunflower Seeds

1 tbsp Fresh Lemon Juice

1 tsp Grated Fresh Ginger

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PREPARATION

1
Pat the tuna steak dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
2
Heat half of the avocado oil in a cast-iron skillet or grill pan over medium-high heat until shimmering.
3
Place the tuna steak in the pan and sear for about 2 minutes per side for medium-rare, or longer if you prefer it more well-done.
4
While the tuna is resting, whisk together the remaining avocado oil, lemon juice, and grated ginger in a small bowl to create the dressing.
5
In a large bowl, combine the mixed greens, sugar snap peas, cucumber, and radishes.
6
Toss the vegetables with the ginger-lemon dressing until evenly coated.
7
Slice the tuna steak into thin strips against the grain.
8
Plate the salad, top with the sliced tuna, and sprinkle with toasted sunflower seeds for a final crunch.