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

YOUR SOLIN GENERATED RECIPE

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

Savor a bright and balanced dinner featuring tender seared tuna, perfectly roasted asparagus, and a zesty lemon-herb quinoa that ties it all together. This plate is both refreshing and nourishing, making it an ideal meal for fueling your day.

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NUTRITION

339kcal
Protein
39.1g
Fat
7.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

2 tbsp Lemon Juice

2 tbsp Fresh Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the asparagus in half the olive oil, season with salt and pepper, and spread on a baking sheet.

  • 2

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly crispy at the edges.

  • 3

    Meanwhile, in a small bowl, mix the remaining olive oil with lemon juice and chopped parsley to create a zesty dressing for the quinoa.

  • 4

    If needed, reheat the pre-cooked quinoa or cook according to package instructions. Once ready, stir in the lemon-herb dressing.

  • 5

    Season the tuna steak on both sides with salt and pepper. Heat a skillet over medium-high heat and add a few drops of oil.

  • 6

    Sear the tuna for about 2-3 minutes per side, depending on thickness, to achieve a lightly crisp exterior while keeping it tender inside.

  • 7

    Plate the seared tuna alongside the roasted asparagus and a serving of lemon-herb quinoa. Serve immediately.

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

YOUR SOLIN GENERATED RECIPE

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

Savor a bright and balanced dinner featuring tender seared tuna, perfectly roasted asparagus, and a zesty lemon-herb quinoa that ties it all together. This plate is both refreshing and nourishing, making it an ideal meal for fueling your day.

NUTRITION

339kcal
Protein
39.1g
Fat
7.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

2 tbsp Lemon Juice

2 tbsp Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the asparagus in half the olive oil, season with salt and pepper, and spread on a baking sheet.

  • 2

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly crispy at the edges.

  • 3

    Meanwhile, in a small bowl, mix the remaining olive oil with lemon juice and chopped parsley to create a zesty dressing for the quinoa.

  • 4

    If needed, reheat the pre-cooked quinoa or cook according to package instructions. Once ready, stir in the lemon-herb dressing.

  • 5

    Season the tuna steak on both sides with salt and pepper. Heat a skillet over medium-high heat and add a few drops of oil.

  • 6

    Sear the tuna for about 2-3 minutes per side, depending on thickness, to achieve a lightly crisp exterior while keeping it tender inside.

  • 7

    Plate the seared tuna alongside the roasted asparagus and a serving of lemon-herb quinoa. Serve immediately.