Crispy Pan-Seared Tuna Steak with Fresh Lemon-Herb Quinoa and Roasted Broccolini

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

Crispy Pan-Seared Tuna Steak with Fresh Lemon-Herb Quinoa and Roasted Broccolini

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Tuna Steak with Fresh Lemon-Herb Quinoa and Roasted Broccolini

Enjoy a vibrant plate featuring a perfectly seared tuna steak with a delicate crisp exterior, served alongside zesty lemon-herb quinoa and lightly roasted broccolini. This meal offers a balance of flavors and textures, from the succulent tuna to the nutty, aromatic quinoa and the crunchy, caramelized broccolini, creating an unforgettable dining experience.

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NUTRITION

351kcal
Protein
41.8g
Fat
10.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1/2 cup Cooked Quinoa

1.5 cups Broccolini

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the tuna steak dry and season both sides with salt and black pepper.

  • 2

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

  • 3

    Once the oil shimmers, place the tuna steak in the skillet and sear for about 2-3 minutes per side, or until the exterior is crispy but the center remains slightly rare.

  • 4

    While the tuna is cooking, prepare the quinoa by mixing the cooked quinoa with lemon juice and finely chopped parsley in a bowl. Adjust seasoning with salt and pepper.

  • 5

    Toss the broccolini with a dash of olive oil, salt, and pepper, and roast it in a preheated 425°F oven for 8-10 minutes until tender and slightly caramelized.

  • 6

    Plate the seared tuna alongside the lemon-herb quinoa and roasted broccolini, and serve immediately.

Crispy Pan-Seared Tuna Steak with Fresh Lemon-Herb Quinoa and Roasted Broccolini

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

Crispy Pan-Seared Tuna Steak with Fresh Lemon-Herb Quinoa and Roasted Broccolini

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Tuna Steak with Fresh Lemon-Herb Quinoa and Roasted Broccolini

Enjoy a vibrant plate featuring a perfectly seared tuna steak with a delicate crisp exterior, served alongside zesty lemon-herb quinoa and lightly roasted broccolini. This meal offers a balance of flavors and textures, from the succulent tuna to the nutty, aromatic quinoa and the crunchy, caramelized broccolini, creating an unforgettable dining experience.

NUTRITION

351kcal
Protein
41.8g
Fat
10.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1/2 cup Cooked Quinoa

1.5 cups Broccolini

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the tuna steak dry and season both sides with salt and black pepper.

  • 2

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

  • 3

    Once the oil shimmers, place the tuna steak in the skillet and sear for about 2-3 minutes per side, or until the exterior is crispy but the center remains slightly rare.

  • 4

    While the tuna is cooking, prepare the quinoa by mixing the cooked quinoa with lemon juice and finely chopped parsley in a bowl. Adjust seasoning with salt and pepper.

  • 5

    Toss the broccolini with a dash of olive oil, salt, and pepper, and roast it in a preheated 425°F oven for 8-10 minutes until tender and slightly caramelized.

  • 6

    Plate the seared tuna alongside the lemon-herb quinoa and roasted broccolini, and serve immediately.