YOUR SOLIN GENERATED RECIPE
Grilled Tuna Steak with Roasted Broccoli and Red Peppers
Savor a perfectly grilled tuna steak paired with vibrant roasted broccoli and tender red bell peppers. The natural flavors of the fish shine through with a drizzle of lemon-herb olive oil, creating a bright, satisfying dish that's both nourishing and delicious.
INGREDIENTS
7 ounces Tuna Steak
150 grams Broccoli
100 grams Red Bell Pepper
1 tablespoon Olive Oil
1 tablespoon Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your grill or grill pan to medium-high heat.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a light marinade.
Brush the tuna steak with half of the marinade and set aside.
Toss the broccoli and red bell pepper with the remaining marinade, ensuring they are evenly coated.
Place the vegetables on a baking tray and roast in a preheated oven at 425°F for about 15-20 minutes, or until they are tender and lightly charred at the edges.
Simultaneously, grill the tuna steak for about 3-4 minutes per side for medium-rare, or adjust the cooking time based on your preferred doneness.
Remove the tuna from the grill and let it rest for a couple of minutes.
Plate the tuna steak alongside the roasted vegetables and serve immediately.