Lemon-Herb Tuna Steak with Roasted Asparagus & Quinoa

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

Lemon-Herb Tuna Steak with Roasted Asparagus & Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Tuna Steak with Roasted Asparagus & Quinoa

Savor the bright aroma of lemon and fresh herbs on a perfectly seared tuna steak, complemented by tender roasted asparagus and a side of fluffy quinoa. This dish offers a beautifully balanced mix of protein, fiber, and vibrant flavors that's both nourishing and delightful.

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NUTRITION

385kcal
Protein
47.4g
Fat
10.4g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley, Dill or Thyme)

1 clove Garlic

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim the asparagus and toss with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender-crisp.

  • 4

    While asparagus roasts, pat the tuna steak dry with a paper towel. Season both sides with salt, pepper, and chopped fresh herbs.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the tuna steak for about 2-3 minutes on each side for a rare to medium-rare finish, or longer if you prefer it well done.

  • 6

    Remove the tuna from the skillet, and drizzle with lemon juice.

  • 7

    Prepare the quinoa according to package instructions if not pre-cooked.

  • 8

    Serve the seared tuna alongside the roasted asparagus and quinoa, garnishing with a sprinkle of additional fresh herbs if desired.

Lemon-Herb Tuna Steak with Roasted Asparagus & Quinoa

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

Lemon-Herb Tuna Steak with Roasted Asparagus & Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Tuna Steak with Roasted Asparagus & Quinoa

Savor the bright aroma of lemon and fresh herbs on a perfectly seared tuna steak, complemented by tender roasted asparagus and a side of fluffy quinoa. This dish offers a beautifully balanced mix of protein, fiber, and vibrant flavors that's both nourishing and delightful.

NUTRITION

385kcal
Protein
47.4g
Fat
10.4g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley, Dill or Thyme)

1 clove Garlic

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim the asparagus and toss with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender-crisp.

  • 4

    While asparagus roasts, pat the tuna steak dry with a paper towel. Season both sides with salt, pepper, and chopped fresh herbs.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the tuna steak for about 2-3 minutes on each side for a rare to medium-rare finish, or longer if you prefer it well done.

  • 6

    Remove the tuna from the skillet, and drizzle with lemon juice.

  • 7

    Prepare the quinoa according to package instructions if not pre-cooked.

  • 8

    Serve the seared tuna alongside the roasted asparagus and quinoa, garnishing with a sprinkle of additional fresh herbs if desired.