Seared Tuna Steak with Edamame Mash and Roasted Asparagus

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

Seared Tuna Steak with Edamame Mash and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Edamame Mash and Roasted Asparagus

Savor a restaurant-worthy plate featuring a perfectly seared 8-ounce tuna steak, paired with a creamy edamame mash and crisp roasted asparagus. This balanced dish is accented with a touch of olive oil, garlic, and lemon, delivering vibrant flavors and a satisfying texture that complements your protein and calorie goals.

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NUTRITION

662kcal
Protein
83.3g
Fat
22.3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

8 oz Tuna Steak (227g)

2 cups Shelled Edamame (300g)

100g Asparagus

1 tsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

Salt and Pepper (to taste)

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the tuna steak dry and season both sides with salt, pepper, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Sear the tuna steak for about 2 minutes on each side for a medium-rare finish, or adjust cooking time to your desired doneness. Remove the tuna from the skillet and let it rest.

  • 4

    In a pot of boiling water, cook the shelled edamame for 3-4 minutes. Drain and transfer to a bowl.

  • 5

    Using a fork or a blender, mash or lightly blend the edamame until a creamy consistency is achieved. Season with a pinch of salt and pepper.

  • 6

    Preheat your oven to 400°F (200°C). Toss the asparagus with a little salt, pepper, and a drizzle of olive oil. Spread them on a baking tray and roast for 8-10 minutes until tender and slightly crispy.

  • 7

    Plate the edamame mash as the base, place the seared tuna steak on top or beside it, and arrange the roasted asparagus on the side. Garnish with a lemon wedge and serve immediately.

Seared Tuna Steak with Edamame Mash and Roasted Asparagus

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

Seared Tuna Steak with Edamame Mash and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Edamame Mash and Roasted Asparagus

Savor a restaurant-worthy plate featuring a perfectly seared 8-ounce tuna steak, paired with a creamy edamame mash and crisp roasted asparagus. This balanced dish is accented with a touch of olive oil, garlic, and lemon, delivering vibrant flavors and a satisfying texture that complements your protein and calorie goals.

NUTRITION

662kcal
Protein
83.3g
Fat
22.3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

8 oz Tuna Steak (227g)

2 cups Shelled Edamame (300g)

100g Asparagus

1 tsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

Salt and Pepper (to taste)

1 Lemon Wedge

PREPARATION

  • 1

    Pat the tuna steak dry and season both sides with salt, pepper, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Sear the tuna steak for about 2 minutes on each side for a medium-rare finish, or adjust cooking time to your desired doneness. Remove the tuna from the skillet and let it rest.

  • 4

    In a pot of boiling water, cook the shelled edamame for 3-4 minutes. Drain and transfer to a bowl.

  • 5

    Using a fork or a blender, mash or lightly blend the edamame until a creamy consistency is achieved. Season with a pinch of salt and pepper.

  • 6

    Preheat your oven to 400°F (200°C). Toss the asparagus with a little salt, pepper, and a drizzle of olive oil. Spread them on a baking tray and roast for 8-10 minutes until tender and slightly crispy.

  • 7

    Plate the edamame mash as the base, place the seared tuna steak on top or beside it, and arrange the roasted asparagus on the side. Garnish with a lemon wedge and serve immediately.