YOUR SOLIN GENERATED RECIPE
Seared Tuna Steak with Roasted Vegetables
Enjoy a beautifully seared tuna steak paired with a medley of roasted bell pepper, zucchini, and red onion, all drizzled with a fragrant olive oil. A refreshing Greek yogurt sauce with hints of lemon and dill complements the dish, finished with a vibrant mango salsa that adds a delicate touch of sweetness. This meal presents a balanced symphony of flavors and textures, perfect for a light yet satisfying dinner.
INGREDIENTS
6 oz Tuna Steak
1 portion (50g) Red Bell Pepper
1 portion (50g) Zucchini
0.25 portion (20g) Red Onion
3 tsp Olive Oil
1/4 cup Nonfat Greek Yogurt
1/4 cup diced Mango
1 tbsp Lime Juice
2 tbsp Fresh Dill & Cilantro
PREPARATION
Preheat oven to 425°F.
Chop bell pepper, zucchini, and red onion into bite-sized pieces and place them in a bowl.
Drizzle the vegetables with olive oil, season lightly with salt and pepper, and toss to coat.
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
While the vegetables roast, pat the tuna steak dry and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat. Sear the tuna for about 2 minutes on each side for a rare center, or longer based on preference.
Prepare the yogurt sauce by mixing the nonfat Greek yogurt, lime juice, and half of the chopped dill and cilantro. Adjust seasoning with salt and pepper to taste.
Prepare the mango salsa by gently folding the diced mango with the remaining dill and cilantro.
Plate the seared tuna steak central on the plate, arrange the roasted vegetables alongside, and drizzle with the Greek yogurt sauce.
Top the dish with a spoonful of mango salsa for a bright finish and serve immediately.