Grilled Lemon Herb 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 Lemon Herb Tuna Steak with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Tuna Steak with Quinoa and Roasted Broccoli

Enjoy a bright, satisfying lunch featuring a perfectly grilled lemon herb tuna steak paired with fluffy quinoa and crunchy roasted broccoli. This dish delivers a flavorful punch with zesty lemon, fresh herbs, and a delicate char from the grill, making it both refreshing and nourishing.

Try 7 days free, then $12.99 / mo.

NUTRITION

395kcal
Protein
44.2g
Fat
11.1g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

1/2 cup Cooked Quinoa

1 cup Broccoli

1.5 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs (Parsley & Dill)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Season the tuna steak with salt and pepper.

  • 3

    In a small bowl, mix the lemon juice, olive oil, and chopped fresh herbs.

  • 4

    Brush the tuna steak generously with the lemon herb mixture.

  • 5

    Grill the tuna steak for about 2-3 minutes per side for medium-rare, or longer if desired.

  • 6

    While the tuna is grilling, toss the broccoli with a pinch of salt, pepper, and a tiny drizzle of olive oil, then roast in an oven preheated to 425°F for 12-15 minutes until slightly charred and tender.

  • 7

    Prepare the quinoa according to package instructions if not already cooked, ensuring a light, fluffy texture.

  • 8

    Plate the grilled tuna alongside the quinoa and roasted broccoli, and drizzle any remaining lemon herb sauce over the top for an extra burst of flavor.

Grilled Lemon Herb 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 Lemon Herb Tuna Steak with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Tuna Steak with Quinoa and Roasted Broccoli

Enjoy a bright, satisfying lunch featuring a perfectly grilled lemon herb tuna steak paired with fluffy quinoa and crunchy roasted broccoli. This dish delivers a flavorful punch with zesty lemon, fresh herbs, and a delicate char from the grill, making it both refreshing and nourishing.

NUTRITION

395kcal
Protein
44.2g
Fat
11.1g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

1/2 cup Cooked Quinoa

1 cup Broccoli

1.5 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs (Parsley & Dill)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the tuna steak with salt and pepper.

  • 3

    In a small bowl, mix the lemon juice, olive oil, and chopped fresh herbs.

  • 4

    Brush the tuna steak generously with the lemon herb mixture.

  • 5

    Grill the tuna steak for about 2-3 minutes per side for medium-rare, or longer if desired.

  • 6

    While the tuna is grilling, toss the broccoli with a pinch of salt, pepper, and a tiny drizzle of olive oil, then roast in an oven preheated to 425°F for 12-15 minutes until slightly charred and tender.

  • 7

    Prepare the quinoa according to package instructions if not already cooked, ensuring a light, fluffy texture.

  • 8

    Plate the grilled tuna alongside the quinoa and roasted broccoli, and drizzle any remaining lemon herb sauce over the top for an extra burst of flavor.