Seared Ahi Tuna with Crispy Roasted Broccoli and Creamy Wasabi Aioli

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

Seared Ahi Tuna with Crispy Roasted Broccoli and Creamy Wasabi Aioli

YOUR SOLIN GENERATED RECIPE

Seared Ahi Tuna with Crispy Roasted Broccoli and Creamy Wasabi Aioli

Enjoy a beautifully balanced dish featuring a perfectly seared ahi tuna steak paired with crispy roasted broccoli and a tangy, creamy wasabi aioli. The vibrant flavors and textures come together to create a meal that's both satisfying and refreshingly light.

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NUTRITION

322kcal
Protein
34.9g
Fat
15.6g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Ahi Tuna Steak

1 cup Broccoli

2 tbsp Plain Nonfat Greek Yogurt

2 tsp Olive Oil (for aioli)

1 tsp Olive Oil (for searing)

1/2 tsp Wasabi Paste

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with a light drizzle of olive oil (if desired, you can use any remaining olive oil from the aioli portion) and season with salt and pepper. Spread on a baking sheet and roast for about 15-20 minutes until crispy and tender.

  • 2

    Meanwhile, prepare the creamy wasabi aioli by combining the Greek yogurt, 2 teaspoons of olive oil, wasabi paste, and lemon juice in a small bowl. Mix until smooth and adjust seasoning to taste.

  • 3

    Pat the tuna steak dry and season lightly with salt and pepper. Heat a non-stick skillet over medium-high heat and add the 1 teaspoon of olive oil designated for searing.

  • 4

    Sear the ahi tuna for about 1-2 minutes per side for a rare center, or adjust cooking time to your preferred doneness.

  • 5

    Plate the seared tuna alongside the crispy roasted broccoli, and drizzle or serve with a side of the creamy wasabi aioli.

  • 6

    Enjoy your balanced and flavorful meal!

Seared Ahi Tuna with Crispy Roasted Broccoli and Creamy Wasabi Aioli

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

Seared Ahi Tuna with Crispy Roasted Broccoli and Creamy Wasabi Aioli

YOUR SOLIN GENERATED RECIPE

Seared Ahi Tuna with Crispy Roasted Broccoli and Creamy Wasabi Aioli

Enjoy a beautifully balanced dish featuring a perfectly seared ahi tuna steak paired with crispy roasted broccoli and a tangy, creamy wasabi aioli. The vibrant flavors and textures come together to create a meal that's both satisfying and refreshingly light.

NUTRITION

322kcal
Protein
34.9g
Fat
15.6g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Ahi Tuna Steak

1 cup Broccoli

2 tbsp Plain Nonfat Greek Yogurt

2 tsp Olive Oil (for aioli)

1 tsp Olive Oil (for searing)

1/2 tsp Wasabi Paste

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with a light drizzle of olive oil (if desired, you can use any remaining olive oil from the aioli portion) and season with salt and pepper. Spread on a baking sheet and roast for about 15-20 minutes until crispy and tender.

  • 2

    Meanwhile, prepare the creamy wasabi aioli by combining the Greek yogurt, 2 teaspoons of olive oil, wasabi paste, and lemon juice in a small bowl. Mix until smooth and adjust seasoning to taste.

  • 3

    Pat the tuna steak dry and season lightly with salt and pepper. Heat a non-stick skillet over medium-high heat and add the 1 teaspoon of olive oil designated for searing.

  • 4

    Sear the ahi tuna for about 1-2 minutes per side for a rare center, or adjust cooking time to your preferred doneness.

  • 5

    Plate the seared tuna alongside the crispy roasted broccoli, and drizzle or serve with a side of the creamy wasabi aioli.

  • 6

    Enjoy your balanced and flavorful meal!