Name: Crispy Chickpea and Seared Tuna Salad with Lemon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Yellowfin Tuna; 0.5 cup Canned Chickpeas; 1 tablespoon Tahini; 1.5 teaspoons Avocado Oil; 2 cups Arugula; 0.5 cup Cucumber; 1 tablespoon Lemon Juice; 0.5 cup Cherry Tomatoes

Crispy Chickpea and Seared Tuna Salad with Lemon Tahini Dressing

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

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Seared Tuna Salad with Lemon Tahini Dressing

Pan-seared Ahi tuna and air-fried chickpeas served over a bed of peppery arugula, drizzled with a creamy lemon tahini dressing and finished with a pinch of flaky sea salt.

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NUTRITION

Protein

32.7g

Fat

18g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Yellowfin Tuna

0.5 cup Canned Chickpeas

1 tablespoon Tahini

1.5 teaspoons Avocado Oil

2 cups Arugula

0.5 cup Cucumber

1 tablespoon Lemon Juice

0.5 cup Cherry Tomatoes

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PREPARATION

1
Pat the chickpeas dry with a paper towel and toss them with half of the avocado oil and a pinch of salt.
2
Place the chickpeas in an air fryer at 400°F for 12-15 minutes, shaking halfway through, until they are golden and crunchy.
3
Season the tuna steak on both sides with salt and cracked black pepper.
4
Heat the remaining avocado oil in a cast-iron skillet over high heat until just smoking.
5
Sear the tuna for 60-90 seconds per side for a perfect medium-rare, then set aside to rest for 2 minutes before slicing.
6
In a small jar or bowl, whisk together the tahini, lemon juice, and 1 tablespoon of warm water until the dressing is smooth and creamy.
7
Combine the arugula, diced cucumber, and halved cherry tomatoes in a large salad bowl.
8
Slice the tuna against the grain and arrange it over the greens along with the crispy chickpeas.
9
Drizzle the lemon tahini dressing over the top and enjoy immediately.