Herb-Crusted Seared Tuna with Nutty Buckwheat Pilaf

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

Herb-Crusted Seared Tuna with Nutty Buckwheat Pilaf

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Seared Tuna with Nutty Buckwheat Pilaf

Enjoy a vibrant twist on seared tuna paired with a texture-rich buckwheat pilaf accented by crunchy almonds and aromatic herbs. This dish harmonizes lean protein with wholesome grains and a light nutty essence, creating an inviting medley of flavors perfect for a nourishing meal any time of day.

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NUTRITION

418kcal
Protein
47.1g
Fat
13.7g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

0.75 cup cooked Buckwheat

0.5 oz slivered Almonds

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme, Parsley)

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the tuna steak dry and season both sides generously with salt, pepper, and the chopped mixed fresh herbs.

  • 2

    Heat a non-stick skillet over high heat and add the olive oil. Once the oil is shimmering, carefully place the tuna steak in the pan.

  • 3

    Sear the tuna for about 1-2 minutes on each side for a rare center, or adjust the cooking time to your preferred doneness.

  • 4

    Meanwhile, warm the cooked buckwheat in a small saucepan or microwave. Toss in the slivered almonds to add crunch.

  • 5

    Plate the buckwheat pilaf as a bed on your dish, then place the seared tuna on top.

  • 6

    Finish with an additional sprinkle of fresh herbs if desired, and serve immediately.

Herb-Crusted Seared Tuna with Nutty Buckwheat Pilaf

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

Herb-Crusted Seared Tuna with Nutty Buckwheat Pilaf

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Seared Tuna with Nutty Buckwheat Pilaf

Enjoy a vibrant twist on seared tuna paired with a texture-rich buckwheat pilaf accented by crunchy almonds and aromatic herbs. This dish harmonizes lean protein with wholesome grains and a light nutty essence, creating an inviting medley of flavors perfect for a nourishing meal any time of day.

NUTRITION

418kcal
Protein
47.1g
Fat
13.7g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

0.75 cup cooked Buckwheat

0.5 oz slivered Almonds

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme, Parsley)

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the tuna steak dry and season both sides generously with salt, pepper, and the chopped mixed fresh herbs.

  • 2

    Heat a non-stick skillet over high heat and add the olive oil. Once the oil is shimmering, carefully place the tuna steak in the pan.

  • 3

    Sear the tuna for about 1-2 minutes on each side for a rare center, or adjust the cooking time to your preferred doneness.

  • 4

    Meanwhile, warm the cooked buckwheat in a small saucepan or microwave. Toss in the slivered almonds to add crunch.

  • 5

    Plate the buckwheat pilaf as a bed on your dish, then place the seared tuna on top.

  • 6

    Finish with an additional sprinkle of fresh herbs if desired, and serve immediately.