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.

Herb-Crusted Seared Tuna with Citrus Glaze

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Seared Tuna with Citrus Glaze

Enjoy a vibrant, restaurant-style seared tuna boasting a fragrant herb crust and tangy citrus glaze, served alongside tender asparagus, fresh baby spinach, and a comforting serving of quinoa. This dish delivers a harmonious blend of bright, zesty flavors balanced with satisfying textures, making it a perfect upscale option for any meal.

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NUTRITION

361kcal
Protein
39.2g
Fat
7.9g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs

1 tbsp Orange Juice

1 tsp Honey

1 tsp Lemon Juice

6 spears Asparagus

1 cup Baby Spinach

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Pat the tuna steak dry and season it evenly with salt and pepper.

  • 2

    Mix the olive oil with the chopped mixed fresh herbs in a small bowl.

  • 3

    Coat the tuna steak with the herb mixture on all sides.

  • 4

    Heat a nonstick skillet over medium-high heat and sear the tuna for about 2 minutes per side for a medium rare finish.

  • 5

    In a separate small saucepan, combine the orange juice, honey, and lemon juice. Bring to a simmer and reduce slightly to create a light glaze.

  • 6

    Drizzle the citrus glaze over the seared tuna just before serving.

  • 7

    Lightly steam the asparagus until tender yet crisp, about 3-4 minutes.

  • 8

    Toss the baby spinach with a tiny drizzle of extra lemon juice if desired.

  • 9

    Serve the tuna alongside the asparagus, spinach, and cooked quinoa for a balanced meal.

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.

Herb-Crusted Seared Tuna with Citrus Glaze

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Seared Tuna with Citrus Glaze

Enjoy a vibrant, restaurant-style seared tuna boasting a fragrant herb crust and tangy citrus glaze, served alongside tender asparagus, fresh baby spinach, and a comforting serving of quinoa. This dish delivers a harmonious blend of bright, zesty flavors balanced with satisfying textures, making it a perfect upscale option for any meal.

NUTRITION

361kcal
Protein
39.2g
Fat
7.9g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs

1 tbsp Orange Juice

1 tsp Honey

1 tsp Lemon Juice

6 spears Asparagus

1 cup Baby Spinach

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Pat the tuna steak dry and season it evenly with salt and pepper.

  • 2

    Mix the olive oil with the chopped mixed fresh herbs in a small bowl.

  • 3

    Coat the tuna steak with the herb mixture on all sides.

  • 4

    Heat a nonstick skillet over medium-high heat and sear the tuna for about 2 minutes per side for a medium rare finish.

  • 5

    In a separate small saucepan, combine the orange juice, honey, and lemon juice. Bring to a simmer and reduce slightly to create a light glaze.

  • 6

    Drizzle the citrus glaze over the seared tuna just before serving.

  • 7

    Lightly steam the asparagus until tender yet crisp, about 3-4 minutes.

  • 8

    Toss the baby spinach with a tiny drizzle of extra lemon juice if desired.

  • 9

    Serve the tuna alongside the asparagus, spinach, and cooked quinoa for a balanced meal.