Seared Tuna Steak with Roasted Broccoli and Lentils

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

Seared Tuna Steak with Roasted Broccoli and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Broccoli and Lentils

Savor the delicate flavors of a perfectly seared tuna steak paired with hearty, tender lentils and crisp roasted broccoli. This dish brings together the best of the sea and garden in a balanced, pescatarian-friendly meal, enhanced with a drizzle of olive oil and a squeeze of lemon for a bright finish.

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NUTRITION

465kcal
Protein
43.8g
Fat
15.8g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

0.75 cup cooked Lentils (approx. 150g)

1 cup Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper, to taste

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PREPARATION

  • 1

    Begin by preheating the oven to 425°F for the broccoli.

  • 2

    Toss the broccoli florets in half of the olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the broccoli in the preheated oven for about 15-20 minutes, until the edges are crispy and the florets are tender.

  • 4

    While the broccoli roasts, pat the tuna steak dry and season both sides with salt and pepper.

  • 5

    Heat a skillet over medium-high heat and add the remaining olive oil. Once shimmering, sear the tuna steak for about 2-3 minutes per side for a nice crust while keeping the center rare to medium-rare.

  • 6

    Remove the tuna steak from the skillet and let it rest for a minute before slicing.

  • 7

    Warm the cooked lentils if needed, and plate them alongside the roasted broccoli.

  • 8

    Place the sliced tuna on top, drizzle with lemon juice, and serve immediately.

Seared Tuna Steak with Roasted Broccoli and Lentils

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

Seared Tuna Steak with Roasted Broccoli and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Broccoli and Lentils

Savor the delicate flavors of a perfectly seared tuna steak paired with hearty, tender lentils and crisp roasted broccoli. This dish brings together the best of the sea and garden in a balanced, pescatarian-friendly meal, enhanced with a drizzle of olive oil and a squeeze of lemon for a bright finish.

NUTRITION

465kcal
Protein
43.8g
Fat
15.8g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

0.75 cup cooked Lentils (approx. 150g)

1 cup Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper, to taste

PREPARATION

  • 1

    Begin by preheating the oven to 425°F for the broccoli.

  • 2

    Toss the broccoli florets in half of the olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the broccoli in the preheated oven for about 15-20 minutes, until the edges are crispy and the florets are tender.

  • 4

    While the broccoli roasts, pat the tuna steak dry and season both sides with salt and pepper.

  • 5

    Heat a skillet over medium-high heat and add the remaining olive oil. Once shimmering, sear the tuna steak for about 2-3 minutes per side for a nice crust while keeping the center rare to medium-rare.

  • 6

    Remove the tuna steak from the skillet and let it rest for a minute before slicing.

  • 7

    Warm the cooked lentils if needed, and plate them alongside the roasted broccoli.

  • 8

    Place the sliced tuna on top, drizzle with lemon juice, and serve immediately.