Seared Tuna Steak with Roasted Broccoli and Lemon Quinoa

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 Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Broccoli and Lemon Quinoa

Enjoy a beautifully balanced pescatarian dinner featuring a seared tuna steak with a crispy exterior yet tender inside, complemented by lightly roasted broccoli tossed in a hint of olive oil, and a refreshing lemon-infused quinoa to round out the plate.

Try 7 days free, then $12.99 / mo.

NUTRITION

434kcal
Protein
47.8g
Fat
13.5g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

1 cup Broccoli

1/2 cup cooked Quinoa

1 tsp Olive Oil (for tuna)

1 tsp Olive Oil (for broccoli)

1/2 Lemon

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the broccoli with 1 teaspoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven for 15-20 minutes until the edges are slightly crispy.

  • 3

    Meanwhile, season the tuna steak with salt and pepper. Drizzle 1 teaspoon olive oil in a hot skillet over medium-high heat.

  • 4

    Sear the tuna steak for approximately 2-3 minutes per side for a medium-rare finish (adjust time based on preferred doneness).

  • 5

    In a small bowl, mix the cooked quinoa with the juice of 1/2 a lemon, a pinch of salt, and pepper for a bright, tangy flavor.

  • 6

    Plate the seared tuna alongside the roasted broccoli and a serving of lemon quinoa. Serve immediately.

Seared Tuna Steak with Roasted Broccoli and Lemon Quinoa

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 Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Broccoli and Lemon Quinoa

Enjoy a beautifully balanced pescatarian dinner featuring a seared tuna steak with a crispy exterior yet tender inside, complemented by lightly roasted broccoli tossed in a hint of olive oil, and a refreshing lemon-infused quinoa to round out the plate.

NUTRITION

434kcal
Protein
47.8g
Fat
13.5g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

1 cup Broccoli

1/2 cup cooked Quinoa

1 tsp Olive Oil (for tuna)

1 tsp Olive Oil (for broccoli)

1/2 Lemon

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the broccoli with 1 teaspoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven for 15-20 minutes until the edges are slightly crispy.

  • 3

    Meanwhile, season the tuna steak with salt and pepper. Drizzle 1 teaspoon olive oil in a hot skillet over medium-high heat.

  • 4

    Sear the tuna steak for approximately 2-3 minutes per side for a medium-rare finish (adjust time based on preferred doneness).

  • 5

    In a small bowl, mix the cooked quinoa with the juice of 1/2 a lemon, a pinch of salt, and pepper for a bright, tangy flavor.

  • 6

    Plate the seared tuna alongside the roasted broccoli and a serving of lemon quinoa. Serve immediately.