Seared Tuna Steak with Herb Quinoa and Roasted Vegetables

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

Seared Tuna Steak with Herb Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Herb Quinoa and Roasted Vegetables

Enjoy a light yet satisfying plate featuring a delicately seared tuna steak served atop a bed of fragrant herb-infused quinoa and complemented by a medley of roasted seasonal vegetables. The dish is finished with a drizzle of extra virgin olive oil and a tangy tahini accent, offering a perfect balance of textures, flavors, and aromas ideal for a nourishing dinner.

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NUTRITION

694kcal
Protein
42.9g
Fat
28.5g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1 tsp Extra Virgin Olive Oil (for searing)

1.25 cups Cooked Herb Quinoa

1.5 cups Assorted Roasted Vegetables

2 tsp Extra Virgin Olive Oil (for drizzling)

1 tbsp Tahini

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by cutting bell pepper, zucchini, and carrots into uniform pieces. Toss them with a pinch of salt, pepper, and a drizzle of olive oil, and spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, cook quinoa according to package instructions. Once cooked, fold in freshly chopped herbs such as parsley or cilantro, a squeeze of lemon juice, and a drizzle of olive oil to create a fragrant herb infusion.

  • 5

    Heat a non-stick skillet over medium-high heat. Pat the tuna steak dry, season lightly with salt and pepper, and add 1 teaspoon of extra virgin olive oil to the pan.

  • 6

    Sear the tuna steak for about 2 minutes per side for a medium-rare finish, or cook longer to your desired doneness.

  • 7

    Assemble the plate by placing a generous serving of herb quinoa, arranging the seared tuna steak on top, and surrounding it with the roasted vegetables.

  • 8

    Finish with a drizzle of extra virgin olive oil over the dish and a spoonful of tahini for an extra layer of flavor. Serve immediately.

Seared Tuna Steak with Herb Quinoa and Roasted Vegetables

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

Seared Tuna Steak with Herb Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Herb Quinoa and Roasted Vegetables

Enjoy a light yet satisfying plate featuring a delicately seared tuna steak served atop a bed of fragrant herb-infused quinoa and complemented by a medley of roasted seasonal vegetables. The dish is finished with a drizzle of extra virgin olive oil and a tangy tahini accent, offering a perfect balance of textures, flavors, and aromas ideal for a nourishing dinner.

NUTRITION

694kcal
Protein
42.9g
Fat
28.5g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1 tsp Extra Virgin Olive Oil (for searing)

1.25 cups Cooked Herb Quinoa

1.5 cups Assorted Roasted Vegetables

2 tsp Extra Virgin Olive Oil (for drizzling)

1 tbsp Tahini

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by cutting bell pepper, zucchini, and carrots into uniform pieces. Toss them with a pinch of salt, pepper, and a drizzle of olive oil, and spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, cook quinoa according to package instructions. Once cooked, fold in freshly chopped herbs such as parsley or cilantro, a squeeze of lemon juice, and a drizzle of olive oil to create a fragrant herb infusion.

  • 5

    Heat a non-stick skillet over medium-high heat. Pat the tuna steak dry, season lightly with salt and pepper, and add 1 teaspoon of extra virgin olive oil to the pan.

  • 6

    Sear the tuna steak for about 2 minutes per side for a medium-rare finish, or cook longer to your desired doneness.

  • 7

    Assemble the plate by placing a generous serving of herb quinoa, arranging the seared tuna steak on top, and surrounding it with the roasted vegetables.

  • 8

    Finish with a drizzle of extra virgin olive oil over the dish and a spoonful of tahini for an extra layer of flavor. Serve immediately.