Seared Tuna Steak with Roasted Asparagus 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 Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Asparagus and Quinoa

Savor the light, invigorating flavors of this seared tuna steak paired perfectly with tender roasted asparagus and a bed of fluffy quinoa. A bright squeeze of lemon and a dash of seasoning elevate this protein-packed dish to a gourmet yet healthy dinner experience.

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NUTRITION

538kcal
Protein
65.8g
Fat
19.3g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

9 oz Tuna Steak

1/2 cup cooked Quinoa

1 cup Asparagus

1/2 tbsp Olive Oil

1 Lemon wedge

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Lightly season the asparagus with salt, pepper, and a small drizzle of olive oil. Spread them on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 3

    While the asparagus roasts, pat the tuna steak dry with a paper towel and season generously with salt and pepper. Squeeze a little lemon juice on top.

  • 4

    Heat a skillet over medium-high heat and add the remaining olive oil. When hot, carefully place the tuna steak in the skillet and sear for about 2-3 minutes per side, or until a golden crust forms while keeping the center rare to medium-rare.

  • 5

    Prepare the quinoa according to package instructions if not already cooked. Warm the cooked quinoa gently if needed.

  • 6

    Plate the seared tuna steak alongside the roasted asparagus and a serving of quinoa. Garnish with a fresh lemon wedge to add brightness just before serving.

Seared Tuna Steak with Roasted Asparagus 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 Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Asparagus and Quinoa

Savor the light, invigorating flavors of this seared tuna steak paired perfectly with tender roasted asparagus and a bed of fluffy quinoa. A bright squeeze of lemon and a dash of seasoning elevate this protein-packed dish to a gourmet yet healthy dinner experience.

NUTRITION

538kcal
Protein
65.8g
Fat
19.3g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

9 oz Tuna Steak

1/2 cup cooked Quinoa

1 cup Asparagus

1/2 tbsp Olive Oil

1 Lemon wedge

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Lightly season the asparagus with salt, pepper, and a small drizzle of olive oil. Spread them on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 3

    While the asparagus roasts, pat the tuna steak dry with a paper towel and season generously with salt and pepper. Squeeze a little lemon juice on top.

  • 4

    Heat a skillet over medium-high heat and add the remaining olive oil. When hot, carefully place the tuna steak in the skillet and sear for about 2-3 minutes per side, or until a golden crust forms while keeping the center rare to medium-rare.

  • 5

    Prepare the quinoa according to package instructions if not already cooked. Warm the cooked quinoa gently if needed.

  • 6

    Plate the seared tuna steak alongside the roasted asparagus and a serving of quinoa. Garnish with a fresh lemon wedge to add brightness just before serving.