Seared Tuna Steak with Roasted Asparagus and Quinoa

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

Seared Tuna Steak with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Asparagus and Quinoa

Enjoy a beautifully seared tuna steak paired with lightly roasted asparagus and a serving of fluffy quinoa. This dish balances lean protein with vibrant greens and nutty grains, all finished with a zesty lemon drizzle and a hint of garlic. Perfectly portioned for a nutritious dinner that fits your macros.

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NUTRITION

459kcal
Protein
46.3g
Fat
18.2g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

8 Spears Asparagus

1/2 cup cooked Quinoa

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 Garlic clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Begin by preheating your oven to 400°F for the asparagus.

  • 2

    Toss the asparagus spears in half of the olive oil, a pinch of salt and pepper, and minced garlic. Roast in the oven for 10-12 minutes until tender.

  • 3

    While the asparagus roasts, pat the tuna steak dry and season generously with salt and pepper.

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat. Sear the tuna steak for about 2 minutes on each side for a rare to medium-rare finish, or adjust cooking time to your preferred doneness.

  • 5

    Prepare the cooked quinoa according to package instructions if not already prepared.

  • 6

    Plate the tuna steak with a side of roasted asparagus and a serving of quinoa. Drizzle with lemon juice and add a final sprinkle of salt and pepper as desired.

Seared Tuna Steak with Roasted Asparagus and Quinoa

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

Seared Tuna Steak with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Asparagus and Quinoa

Enjoy a beautifully seared tuna steak paired with lightly roasted asparagus and a serving of fluffy quinoa. This dish balances lean protein with vibrant greens and nutty grains, all finished with a zesty lemon drizzle and a hint of garlic. Perfectly portioned for a nutritious dinner that fits your macros.

NUTRITION

459kcal
Protein
46.3g
Fat
18.2g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

8 Spears Asparagus

1/2 cup cooked Quinoa

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 Garlic clove

Salt & Pepper to taste

PREPARATION

  • 1

    Begin by preheating your oven to 400°F for the asparagus.

  • 2

    Toss the asparagus spears in half of the olive oil, a pinch of salt and pepper, and minced garlic. Roast in the oven for 10-12 minutes until tender.

  • 3

    While the asparagus roasts, pat the tuna steak dry and season generously with salt and pepper.

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat. Sear the tuna steak for about 2 minutes on each side for a rare to medium-rare finish, or adjust cooking time to your preferred doneness.

  • 5

    Prepare the cooked quinoa according to package instructions if not already prepared.

  • 6

    Plate the tuna steak with a side of roasted asparagus and a serving of quinoa. Drizzle with lemon juice and add a final sprinkle of salt and pepper as desired.