YOUR SOLIN GENERATED RECIPE
Pan-Seared Tuna with Roasted Broccoli and Quinoa
Enjoy a simple yet elegant plate featuring a perfectly pan-seared tuna, complemented by roasted broccoli and fluffy quinoa. Seasoned with a hint of olive oil, salt, and pepper, every bite delivers a delicate balance of flavors and textures that will delight your senses.
INGREDIENTS
5 ounces Tuna Fillet
2/3 cup cooked Quinoa
1 cup Broccoli
1 teaspoon Olive Oil
Salt and Pepper to taste
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 425°F. Toss the broccoli with half of the olive oil, salt, and pepper, then spread it on a baking sheet. Roast in the oven for about 15-20 minutes until tender and slightly crisp.
While the broccoli roasts, prepare the quinoa. If not pre-cooked, rinse about 2/3 cup quinoa, add double the volume of water, bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed.
Season the tuna fillet with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the tuna for about 2-3 minutes per side, depending on your desired doneness. Squeeze lemon juice over the tuna near the end of cooking.
Plate the seared tuna alongside the roasted broccoli and a serving of quinoa. Serve immediately and enjoy!