Name: Herb-Crusted Seared Tuna with Citrus Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Tuna Steak; ½ tsp Olive Oil (for searing); 1 tsp Mixed Dried Herbs; Salt and Pepper (to taste); 2 tbsp Orange Juice; 1 tsp Lemon Juice; 1 tsp Honey; ½ cup Cooked Quinoa; 1 cup Arugula; 1 tsp Extra Virgin Olive Oil (for salad dressing)

Herb-Crusted Seared Tuna with Citrus Glaze

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Seared Tuna with Citrus Glaze

Savor a beautifully seared tuna steak encrusted with a medley of aromatic herbs, finished with a vibrant citrus glaze. Paired with a light quinoa and arugula salad, this dish is a refreshing celebration of flavors that seamlessly combine to deliver a protein-packed, well-balanced meal.

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NUTRITION

Protein

35.1g

Fat

9.9g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

½ tsp Olive Oil (for searing)

1 tsp Mixed Dried Herbs

Salt and Pepper (to taste)

2 tbsp Orange Juice

1 tsp Lemon Juice

1 tsp Honey

½ cup Cooked Quinoa

1 cup Arugula

1 tsp Extra Virgin Olive Oil (for salad dressing)

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PREPARATION

1
Pat the tuna steak dry and season it lightly with salt, pepper, and the mixed dried herbs on both sides.
2
Heat a skillet over medium-high heat and add ½ teaspoon of olive oil. Once hot, sear the tuna steak for about 1.5-2 minutes on each side, keeping the center rare to medium-rare.
3
In a small bowl, whisk together the orange juice, lemon juice, and honey to form the citrus glaze.
4
Once the tuna is seared, transfer it to a serving plate and drizzle the citrus glaze over the top.
5
For the side, toss the arugula with the ½ cup of cooked quinoa. Drizzle with 1 teaspoon of extra virgin olive oil, and season with a pinch of salt and pepper if desired.
6
Plate the seared tuna alongside the quinoa arugula salad and serve immediately.