Seared Tuna Steak with Roasted Broccoli and Quinoa

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

Seared Tuna Steak with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Broccoli and Quinoa

Enjoy this vibrant and nutritious dinner featuring a perfectly seared tuna steak, roasted broccoli tossed with olive oil and lemon, and a serving of fluffy quinoa. This dish offers a delightful balance of savory and fresh flavors, ideal for a light yet satisfying meal.

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NUTRITION

474kcal
Protein
46.8g
Fat
19.4g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tuna Steak

1 cup Broccoli

1/2 cup cooked Quinoa

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the broccoli with olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the broccoli for 15-20 minutes until tender with slightly crispy edges, stirring halfway through.

  • 3

    While the broccoli roasts, pat the tuna steak dry and season both sides with salt, pepper, and a drizzle of lemon juice.

  • 4

    Heat a non-stick skillet over medium-high heat. Add a minimal amount of olive oil if needed. Sear the tuna steak for about 2-3 minutes on each side for a medium-rare finish. Adjust time if you prefer a different level of doneness.

  • 5

    Prepare quinoa according to package instructions if not already done. A 1/2 cup serving of cooked quinoa is ideal.

  • 6

    Plate the quinoa, place the seared tuna steak on top or beside it, and add the roasted broccoli. Drizzle any remaining lemon juice over the tuna for an extra burst of freshness.

  • 7

    Serve immediately and enjoy your balanced, protein-packed dinner!

Seared Tuna Steak with Roasted Broccoli and Quinoa

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

Seared Tuna Steak with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Broccoli and Quinoa

Enjoy this vibrant and nutritious dinner featuring a perfectly seared tuna steak, roasted broccoli tossed with olive oil and lemon, and a serving of fluffy quinoa. This dish offers a delightful balance of savory and fresh flavors, ideal for a light yet satisfying meal.

NUTRITION

474kcal
Protein
46.8g
Fat
19.4g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tuna Steak

1 cup Broccoli

1/2 cup cooked Quinoa

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the broccoli with olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the broccoli for 15-20 minutes until tender with slightly crispy edges, stirring halfway through.

  • 3

    While the broccoli roasts, pat the tuna steak dry and season both sides with salt, pepper, and a drizzle of lemon juice.

  • 4

    Heat a non-stick skillet over medium-high heat. Add a minimal amount of olive oil if needed. Sear the tuna steak for about 2-3 minutes on each side for a medium-rare finish. Adjust time if you prefer a different level of doneness.

  • 5

    Prepare quinoa according to package instructions if not already done. A 1/2 cup serving of cooked quinoa is ideal.

  • 6

    Plate the quinoa, place the seared tuna steak on top or beside it, and add the roasted broccoli. Drizzle any remaining lemon juice over the tuna for an extra burst of freshness.

  • 7

    Serve immediately and enjoy your balanced, protein-packed dinner!