Flaky Lemon-Herb Tuna with Roasted Vegetables

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

Flaky Lemon-Herb Tuna with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Flaky Lemon-Herb Tuna with Roasted Vegetables

Enjoy a vibrant dish featuring a flaky, lemon-herbed tuna steak paired with a colorful medley of roasted vegetables. This plate is sensibly balanced with bright citrus notes, aromatic herbs, and the satisfying warmth of roasted produce—ideal for a wholesome dinner that nourishes as well as delights.

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NUTRITION

402kcal
Protein
41.7g
Fat
15.7g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

2 cups Mixed Vegetables

1 tbsp Extra Virgin Olive Oil

1 Lemon

1 clove Garlic

2 tbsp Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by cutting bell peppers and zucchini into bite-size pieces and toss them in a bowl with olive oil, a pinch of salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 15-20 minutes or until tender and slightly charred.

  • 4

    While the vegetables roast, prepare the tuna. In a small bowl, mix the juice and zest of one lemon, minced garlic, chopped fresh herbs, salt, and pepper.

  • 5

    Pat the tuna dry and brush both sides with the lemon-herb mixture.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the tuna for about 2-3 minutes on each side to achieve a flaky, lightly cooked interior while keeping it moist.

  • 7

    Plate the seared tuna alongside the roasted vegetables. Drizzle any remaining lemon-herb mixture over the tuna if desired.

Flaky Lemon-Herb Tuna with Roasted Vegetables

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

Flaky Lemon-Herb Tuna with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Flaky Lemon-Herb Tuna with Roasted Vegetables

Enjoy a vibrant dish featuring a flaky, lemon-herbed tuna steak paired with a colorful medley of roasted vegetables. This plate is sensibly balanced with bright citrus notes, aromatic herbs, and the satisfying warmth of roasted produce—ideal for a wholesome dinner that nourishes as well as delights.

NUTRITION

402kcal
Protein
41.7g
Fat
15.7g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

2 cups Mixed Vegetables

1 tbsp Extra Virgin Olive Oil

1 Lemon

1 clove Garlic

2 tbsp Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by cutting bell peppers and zucchini into bite-size pieces and toss them in a bowl with olive oil, a pinch of salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 15-20 minutes or until tender and slightly charred.

  • 4

    While the vegetables roast, prepare the tuna. In a small bowl, mix the juice and zest of one lemon, minced garlic, chopped fresh herbs, salt, and pepper.

  • 5

    Pat the tuna dry and brush both sides with the lemon-herb mixture.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the tuna for about 2-3 minutes on each side to achieve a flaky, lightly cooked interior while keeping it moist.

  • 7

    Plate the seared tuna alongside the roasted vegetables. Drizzle any remaining lemon-herb mixture over the tuna if desired.