YOUR SOLIN GENERATED RECIPE
Crispy Seared Tuna Steak with Quinoa and Roasted Broccoli
Savor a beautifully balanced lunch featuring a perfectly seared tuna steak with a satisfying crispy exterior, paired with nutty quinoa and tender roasted broccoli. The dish is elevated with a creamy avocado and lemon dressing that ties the flavors together in a harmonious, healthful meal.
INGREDIENTS
6 oz Tuna Steak
1/2 cup cooked Quinoa
1 cup roasted Broccoli
1 tbsp Extra Virgin Olive Oil
1/2 Avocado
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the broccoli with a light drizzle of olive oil, salt, and pepper, and roast on a baking sheet for about 15-20 minutes until tender and slightly charred.
Rinse the quinoa and cook it according to package instructions if not already prepared, aiming for a fluffy texture.
Pat the tuna steak dry with paper towels. Season both sides generously with salt and pepper.
Heat a non-stick skillet over medium-high heat. Once hot, add a small amount of olive oil. Sear the tuna steak for about 2 minutes on each side for a crispy exterior while keeping the inside rare to medium-rare. Adjust cooking time according to your preferred doneness.
Meanwhile, in a small bowl, mash the avocado and mix in the lemon juice. Season lightly with salt and pepper to create a creamy dressing.
Plate the dish by layering the cooked quinoa, roasted broccoli, and placing the seared tuna steak on top. Drizzle the avocado lemon dressing evenly over the tuna.
Serve immediately and enjoy your vibrant, protein-packed lunch.