Herb-Crusted Seared Tuna with Quinoa

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

Herb-Crusted Seared Tuna with Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Seared Tuna with Quinoa

Savor a beautifully seared tuna steak encrusted with a medley of fresh herbs, served atop a delicate bed of fluffy quinoa. This dish perfectly balances lean protein with wholesome grains, accented by aromatic herbs and a hint of lemon. An invigorating and satisfying meal for any time of day.

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NUTRITION

344kcal
Protein
44.3g
Fat
7.4g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tuna Steak

1/2 cup Cooked Quinoa

1 tablespoon Fresh Parsley

1 teaspoon Fresh Thyme

1/4 teaspoon Garlic Powder

1 teaspoon Olive Oil

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel and season with salt and pepper to taste.

  • 2

    In a small bowl, mix the chopped fresh parsley, fresh thyme, and garlic powder.

  • 3

    Drizzle olive oil over the tuna steak and press the herb mixture firmly onto both sides of the tuna.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the tuna steak and sear for about 2-3 minutes on each side for a medium-rare finish, or longer as preferred.

  • 5

    While the tuna is searing, reheat or prepare the cooked quinoa as needed.

  • 6

    Plate the quinoa as a base, slice the tuna steak if desired, and place on top of the quinoa.

  • 7

    Squeeze the lemon wedge over the finished dish for a bright, acidic finish and serve immediately.

Herb-Crusted Seared Tuna with Quinoa

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

Herb-Crusted Seared Tuna with Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Seared Tuna with Quinoa

Savor a beautifully seared tuna steak encrusted with a medley of fresh herbs, served atop a delicate bed of fluffy quinoa. This dish perfectly balances lean protein with wholesome grains, accented by aromatic herbs and a hint of lemon. An invigorating and satisfying meal for any time of day.

NUTRITION

344kcal
Protein
44.3g
Fat
7.4g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tuna Steak

1/2 cup Cooked Quinoa

1 tablespoon Fresh Parsley

1 teaspoon Fresh Thyme

1/4 teaspoon Garlic Powder

1 teaspoon Olive Oil

1 Lemon Wedge

PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel and season with salt and pepper to taste.

  • 2

    In a small bowl, mix the chopped fresh parsley, fresh thyme, and garlic powder.

  • 3

    Drizzle olive oil over the tuna steak and press the herb mixture firmly onto both sides of the tuna.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the tuna steak and sear for about 2-3 minutes on each side for a medium-rare finish, or longer as preferred.

  • 5

    While the tuna is searing, reheat or prepare the cooked quinoa as needed.

  • 6

    Plate the quinoa as a base, slice the tuna steak if desired, and place on top of the quinoa.

  • 7

    Squeeze the lemon wedge over the finished dish for a bright, acidic finish and serve immediately.