Lemon-Herb Pan-Seared Tuna with Roasted Asparagus

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

Lemon-Herb Pan-Seared Tuna with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Pan-Seared Tuna with Roasted Asparagus

Enjoy a vibrant plate featuring tender, pan-seared tuna enhanced with a burst of lemon and fresh herbs, paired with perfectly roasted asparagus and a side of fluffy quinoa. This dish balances bright citrus notes with the savory depth of the tuna, creating a light yet satisfying meal perfect for any time of day.

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NUTRITION

367kcal
Protein
46.1g
Fat
8.1g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

1 cup Asparagus

1/2 cup cooked Quinoa

1/3 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Place the asparagus on a baking sheet, drizzle with half of the olive oil, season with salt and pepper, and roast in the oven for 10-12 minutes until tender.

  • 3

    While the asparagus is roasting, pat the tuna steak dry and season both sides with salt and pepper.

  • 4

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

  • 5

    Sear the tuna steak for about 2-3 minutes per side, depending on thickness, ensuring a golden crust while keeping the center rare to medium.

  • 6

    Remove the tuna from the skillet and let it rest for a couple of minutes.

  • 7

    In a small bowl, mix lemon juice and chopped fresh parsley.

  • 8

    Drizzle the lemon-herb mixture over the tuna steak.

  • 9

    Serve the tuna sliced or whole, alongside the roasted asparagus and a side of cooked quinoa.

Lemon-Herb Pan-Seared Tuna with Roasted Asparagus

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

Lemon-Herb Pan-Seared Tuna with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Pan-Seared Tuna with Roasted Asparagus

Enjoy a vibrant plate featuring tender, pan-seared tuna enhanced with a burst of lemon and fresh herbs, paired with perfectly roasted asparagus and a side of fluffy quinoa. This dish balances bright citrus notes with the savory depth of the tuna, creating a light yet satisfying meal perfect for any time of day.

NUTRITION

367kcal
Protein
46.1g
Fat
8.1g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

1 cup Asparagus

1/2 cup cooked Quinoa

1/3 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Place the asparagus on a baking sheet, drizzle with half of the olive oil, season with salt and pepper, and roast in the oven for 10-12 minutes until tender.

  • 3

    While the asparagus is roasting, pat the tuna steak dry and season both sides with salt and pepper.

  • 4

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

  • 5

    Sear the tuna steak for about 2-3 minutes per side, depending on thickness, ensuring a golden crust while keeping the center rare to medium.

  • 6

    Remove the tuna from the skillet and let it rest for a couple of minutes.

  • 7

    In a small bowl, mix lemon juice and chopped fresh parsley.

  • 8

    Drizzle the lemon-herb mixture over the tuna steak.

  • 9

    Serve the tuna sliced or whole, alongside the roasted asparagus and a side of cooked quinoa.