Flaky Pan-Seared Tuna with Roasted Asparagus and Lemon

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

Flaky Pan-Seared Tuna with Roasted Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Flaky Pan-Seared Tuna with Roasted Asparagus and Lemon

Enjoy a beautifully seared tuna steak paired with crisp roasted asparagus, a hint of zesty lemon, and a side of light quinoa. This dish delivers flaky, tender tuna balanced by the earthy crunch of asparagus, all brought together with a drizzle of olive oil for rich flavor and a bright citrus finish.

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NUTRITION

386kcal
Protein
45.1g
Fat
16.1g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak (142 g)

1 cup Asparagus (134 g)

1 tbsp Olive Oil (13.5 g)

1 Lemon Wedge (17 g)

1/4 cup Cooked Quinoa (43 g)

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PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel and season lightly with salt and pepper.

  • 2

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

  • 3

    Once the oil is shimmering, carefully place the tuna steak in the pan, searing it for about 2-3 minutes on each side until a flaky golden crust forms while keeping the center tender.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss asparagus with a light drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 5

    Roast the asparagus in the oven for 8-10 minutes until they are tender but still slightly crisp.

  • 6

    Prepare a side of cooked quinoa (if not pre-cooked, prepare according to package instructions) to serve with the meal.

  • 7

    Plate the tuna steak alongside the roasted asparagus, add a lemon wedge on the side, and finish with a squeeze of fresh lemon juice over the tuna for a bright, tangy flavor.

Flaky Pan-Seared Tuna with Roasted Asparagus and Lemon

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

Flaky Pan-Seared Tuna with Roasted Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Flaky Pan-Seared Tuna with Roasted Asparagus and Lemon

Enjoy a beautifully seared tuna steak paired with crisp roasted asparagus, a hint of zesty lemon, and a side of light quinoa. This dish delivers flaky, tender tuna balanced by the earthy crunch of asparagus, all brought together with a drizzle of olive oil for rich flavor and a bright citrus finish.

NUTRITION

386kcal
Protein
45.1g
Fat
16.1g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak (142 g)

1 cup Asparagus (134 g)

1 tbsp Olive Oil (13.5 g)

1 Lemon Wedge (17 g)

1/4 cup Cooked Quinoa (43 g)

PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel and season lightly with salt and pepper.

  • 2

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

  • 3

    Once the oil is shimmering, carefully place the tuna steak in the pan, searing it for about 2-3 minutes on each side until a flaky golden crust forms while keeping the center tender.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss asparagus with a light drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 5

    Roast the asparagus in the oven for 8-10 minutes until they are tender but still slightly crisp.

  • 6

    Prepare a side of cooked quinoa (if not pre-cooked, prepare according to package instructions) to serve with the meal.

  • 7

    Plate the tuna steak alongside the roasted asparagus, add a lemon wedge on the side, and finish with a squeeze of fresh lemon juice over the tuna for a bright, tangy flavor.