Pan-Seared Tuna with Crispy Roasted Vegetables

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

Pan-Seared Tuna with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tuna with Crispy Roasted Vegetables

Enjoy a vibrant plate featuring a perfectly pan-seared tuna steak paired with crispy roasted vegetables and a side of fluffy quinoa. The combination brings a mix of savory, fresh, and lightly charred flavors, ideal for a wholesome meal that delights both the palate and your fitness goals.

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NUTRITION

361kcal
Protein
42.6g
Fat
7.9g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

1 cup chopped Broccoli

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Olive Oil

1/2 cup cooked Quinoa

1 tbsp Lemon Juice

Salt, Pepper, Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped broccoli, diced red bell pepper, and sliced zucchini in a bowl with olive oil, salt, pepper, and garlic powder.

  • 3

    Spread the vegetables evenly over a baking sheet and roast in the oven for about 15-20 minutes until they become crispy and slightly charred around the edges.

  • 4

    While the vegetables roast, season the tuna steak with salt, pepper, and a sprinkle of garlic powder.

  • 5

    Heat a non-stick skillet over medium-high heat. When hot, add the tuna steak and sear for about 2-3 minutes per side depending on your preferred level of doneness.

  • 6

    Remove the tuna from the pan and let it rest for a minute. Meanwhile, prepare the quinoa if not already done.

  • 7

    Plate the seared tuna alongside the roasted vegetables and a serving of quinoa. Drizzle lemon juice over the tuna for a bright finish.

  • 8

    Serve immediately and enjoy your nutritious, balanced meal.

Pan-Seared Tuna with Crispy Roasted Vegetables

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

Pan-Seared Tuna with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tuna with Crispy Roasted Vegetables

Enjoy a vibrant plate featuring a perfectly pan-seared tuna steak paired with crispy roasted vegetables and a side of fluffy quinoa. The combination brings a mix of savory, fresh, and lightly charred flavors, ideal for a wholesome meal that delights both the palate and your fitness goals.

NUTRITION

361kcal
Protein
42.6g
Fat
7.9g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

1 cup chopped Broccoli

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Olive Oil

1/2 cup cooked Quinoa

1 tbsp Lemon Juice

Salt, Pepper, Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped broccoli, diced red bell pepper, and sliced zucchini in a bowl with olive oil, salt, pepper, and garlic powder.

  • 3

    Spread the vegetables evenly over a baking sheet and roast in the oven for about 15-20 minutes until they become crispy and slightly charred around the edges.

  • 4

    While the vegetables roast, season the tuna steak with salt, pepper, and a sprinkle of garlic powder.

  • 5

    Heat a non-stick skillet over medium-high heat. When hot, add the tuna steak and sear for about 2-3 minutes per side depending on your preferred level of doneness.

  • 6

    Remove the tuna from the pan and let it rest for a minute. Meanwhile, prepare the quinoa if not already done.

  • 7

    Plate the seared tuna alongside the roasted vegetables and a serving of quinoa. Drizzle lemon juice over the tuna for a bright finish.

  • 8

    Serve immediately and enjoy your nutritious, balanced meal.