Pan-Seared Tuna with Crispy Roasted Asparagus and Lemon-Herb Quinoa

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

Pan-Seared Tuna with Crispy Roasted Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tuna with Crispy Roasted Asparagus and Lemon-Herb Quinoa

Enjoy a vibrant plate featuring perfectly pan-seared tuna paired with crisp roasted asparagus and a refreshing lemon-herb quinoa. This dish harmoniously blends bright citrus with savory herbs to elevate the tender tuna and hearty quinoa, creating a satisfying and balanced meal.

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NUTRITION

395kcal
Protein
34.2g
Fat
17.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1 cup roasted Asparagus

1/2 cup cooked Quinoa

1 tbsp Extra Virgin Olive Oil

1/2 Lemon (zest and juice)

2 tbsp Fresh Parsley

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Trim the asparagus and toss with 1/2 tablespoon of olive oil, salt, and pepper. Arrange on a baking sheet and roast for about 10-12 minutes until crispy.

  • 2

    While the asparagus roasts, rinse the quinoa and cook according to package instructions. Once cooked, stir in the juice and zest of half a lemon and the chopped fresh parsley. Season lightly with salt and pepper.

  • 3

    Season the tuna steak with salt and pepper. Heat the remaining 1/2 tablespoon of olive oil in a skillet over medium-high heat. When hot, add the tuna and sear for about 2 minutes on each side for a medium-rare finish, or longer if desired.

  • 4

    Plate the tuna with a serving of lemon-herb quinoa and arrange the roasted asparagus on the side. Garnish with an extra sprinkle of parsley or a squeeze of lemon if desired, and enjoy your healthy, balanced meal.

Pan-Seared Tuna with Crispy Roasted Asparagus and Lemon-Herb Quinoa

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

Pan-Seared Tuna with Crispy Roasted Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tuna with Crispy Roasted Asparagus and Lemon-Herb Quinoa

Enjoy a vibrant plate featuring perfectly pan-seared tuna paired with crisp roasted asparagus and a refreshing lemon-herb quinoa. This dish harmoniously blends bright citrus with savory herbs to elevate the tender tuna and hearty quinoa, creating a satisfying and balanced meal.

NUTRITION

395kcal
Protein
34.2g
Fat
17.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1 cup roasted Asparagus

1/2 cup cooked Quinoa

1 tbsp Extra Virgin Olive Oil

1/2 Lemon (zest and juice)

2 tbsp Fresh Parsley

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Trim the asparagus and toss with 1/2 tablespoon of olive oil, salt, and pepper. Arrange on a baking sheet and roast for about 10-12 minutes until crispy.

  • 2

    While the asparagus roasts, rinse the quinoa and cook according to package instructions. Once cooked, stir in the juice and zest of half a lemon and the chopped fresh parsley. Season lightly with salt and pepper.

  • 3

    Season the tuna steak with salt and pepper. Heat the remaining 1/2 tablespoon of olive oil in a skillet over medium-high heat. When hot, add the tuna and sear for about 2 minutes on each side for a medium-rare finish, or longer if desired.

  • 4

    Plate the tuna with a serving of lemon-herb quinoa and arrange the roasted asparagus on the side. Garnish with an extra sprinkle of parsley or a squeeze of lemon if desired, and enjoy your healthy, balanced meal.