Grilled Tuna Steak with Quinoa and Roasted Broccoli

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

Grilled Tuna Steak with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak with Quinoa and Roasted Broccoli

Savor a light and vibrant lunch featuring a perfectly grilled tuna steak paired with fluffy quinoa and tender roasted broccoli. This pescatarian dish brings a balance of smoky char, nutty grains, and crisp, roasted green notes, making it a refreshing yet satisfying meal.

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NUTRITION

409kcal
Protein
40.1g
Fat
10.7g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tuna Steak

1/2 cup cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Rinse the tuna steak and pat dry with paper towels. Drizzle with lemon juice and season with salt and pepper.

  • 3

    Lightly coat the broccoli with olive oil, salt, and pepper. Set aside.

  • 4

    Grill the tuna steak for about 2-3 minutes per side for a medium-rare finish, or cook to your preferred doneness.

  • 5

    While the tuna is grilling, roast the broccoli in a preheated 425°F oven for about 10-12 minutes until tender and slightly charred, or sauté in a pan over medium heat for 5-7 minutes.

  • 6

    Prepare quinoa according to package directions if not pre-cooked. Typically, a half cup of cooked quinoa takes about 15 minutes.

  • 7

    Plate the dish by placing the quinoa as a base, topping it with the grilled tuna and roasted broccoli.

  • 8

    Drizzle a tiny bit of extra olive oil or a squeeze of lemon over the tuna and broccoli for extra brightness if desired.

Grilled Tuna Steak with Quinoa and Roasted Broccoli

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

Grilled Tuna Steak with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak with Quinoa and Roasted Broccoli

Savor a light and vibrant lunch featuring a perfectly grilled tuna steak paired with fluffy quinoa and tender roasted broccoli. This pescatarian dish brings a balance of smoky char, nutty grains, and crisp, roasted green notes, making it a refreshing yet satisfying meal.

NUTRITION

409kcal
Protein
40.1g
Fat
10.7g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tuna Steak

1/2 cup cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Rinse the tuna steak and pat dry with paper towels. Drizzle with lemon juice and season with salt and pepper.

  • 3

    Lightly coat the broccoli with olive oil, salt, and pepper. Set aside.

  • 4

    Grill the tuna steak for about 2-3 minutes per side for a medium-rare finish, or cook to your preferred doneness.

  • 5

    While the tuna is grilling, roast the broccoli in a preheated 425°F oven for about 10-12 minutes until tender and slightly charred, or sauté in a pan over medium heat for 5-7 minutes.

  • 6

    Prepare quinoa according to package directions if not pre-cooked. Typically, a half cup of cooked quinoa takes about 15 minutes.

  • 7

    Plate the dish by placing the quinoa as a base, topping it with the grilled tuna and roasted broccoli.

  • 8

    Drizzle a tiny bit of extra olive oil or a squeeze of lemon over the tuna and broccoli for extra brightness if desired.