YOUR SOLIN GENERATED RECIPE
Fresh Seared Ahi Tuna with Creamy Wasabi Mayo and Crispy Roasted Asparagus
Enjoy the vibrant flavors of seared ahi tuna paired with a tangy, creamy wasabi mayo and a side of crispy roasted asparagus served over a bed of nutty quinoa. This dish delivers a perfect balance of lean protein, healthy fats, and complex carbs in every bite, all while bursting with fresh, bright flavors.
INGREDIENTS
6 oz Ahi Tuna Steak
1/2 tbsp Olive Oil
6 spears Asparagus
1 tbsp Low-Fat Mayonnaise
1/4 tsp Wasabi Paste
1/2 cup Cooked Quinoa
PREPARATION
Preheat your oven to 425°F.
Rinse and pat dry the asparagus. Trim the woody ends and toss the spears with a drizzle of olive oil, a pinch of salt, and pepper.
Arrange the asparagus on a baking sheet and roast in the oven for 10-12 minutes until they are tender and slightly crispy.
While the asparagus roasts, season the ahi tuna steak with salt and pepper. Heat a skillet over medium-high heat and add the remaining olive oil.
Sear the tuna steak for about 1-2 minutes per side for a rare center or adjust the time to your preferred doneness. Remove from pan.
In a small bowl, combine the low-fat mayonnaise with wasabi paste and a squeeze of lemon juice, stirring until smooth.
Slice the seared tuna against the grain and serve it alongside the roasted asparagus and cooked quinoa. Drizzle the wasabi mayo over the tuna or serve on the side for dipping.