Herb-Crusted Baked Tuna with Sweet Potato Wedges

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

Herb-Crusted Baked Tuna with Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Tuna with Sweet Potato Wedges

Enjoy succulent baked tuna with a crisp herb crust, paired with tender sweet potato wedges. The contrast of flavors and textures makes for a satisfying and nutrient-packed meal, perfect for any time of day.

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NUTRITION

368kcal
Protein
34.0g
Fat
15.2g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1 medium Sweet Potato

1 tablespoon Olive Oil

0.5 teaspoon Fresh Rosemary

0.5 teaspoon Fresh Thyme

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash the sweet potato and slice it into evenly sized wedges. Toss the wedges in half of the olive oil, a pinch of salt, and black pepper.

  • 3

    Arrange the sweet potato wedges on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes or until tender and lightly crisped.

  • 4

    While the wedges are roasting, pat the tuna steak dry with a paper towel.

  • 5

    Mix the fresh rosemary, thyme, a pinch of salt, and black pepper together. Drizzle the remaining olive oil over the tuna and rub the herb mixture evenly onto both sides of the steak.

  • 6

    Place the seasoned tuna on a separate baking tray or use a roasting rack if available.

  • 7

    Bake the tuna in the preheated oven for about 8-10 minutes, depending on your preferred level of doneness, aiming for a slightly rare center to maintain moisture.

  • 8

    Once both components are cooked, serve the herb-crusted tuna alongside the sweet potato wedges and enjoy your balanced, flavorful meal.

Herb-Crusted Baked Tuna with Sweet Potato Wedges

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

Herb-Crusted Baked Tuna with Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Tuna with Sweet Potato Wedges

Enjoy succulent baked tuna with a crisp herb crust, paired with tender sweet potato wedges. The contrast of flavors and textures makes for a satisfying and nutrient-packed meal, perfect for any time of day.

NUTRITION

368kcal
Protein
34.0g
Fat
15.2g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1 medium Sweet Potato

1 tablespoon Olive Oil

0.5 teaspoon Fresh Rosemary

0.5 teaspoon Fresh Thyme

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash the sweet potato and slice it into evenly sized wedges. Toss the wedges in half of the olive oil, a pinch of salt, and black pepper.

  • 3

    Arrange the sweet potato wedges on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes or until tender and lightly crisped.

  • 4

    While the wedges are roasting, pat the tuna steak dry with a paper towel.

  • 5

    Mix the fresh rosemary, thyme, a pinch of salt, and black pepper together. Drizzle the remaining olive oil over the tuna and rub the herb mixture evenly onto both sides of the steak.

  • 6

    Place the seasoned tuna on a separate baking tray or use a roasting rack if available.

  • 7

    Bake the tuna in the preheated oven for about 8-10 minutes, depending on your preferred level of doneness, aiming for a slightly rare center to maintain moisture.

  • 8

    Once both components are cooked, serve the herb-crusted tuna alongside the sweet potato wedges and enjoy your balanced, flavorful meal.