Crispy Seared Tuna with Lemon-Herb Roasted Vegetables

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

Crispy Seared Tuna with Lemon-Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Seared Tuna with Lemon-Herb Roasted Vegetables

Enjoy a vibrant and healthful plate featuring a perfectly seared tuna steak paired with zesty lemon-herb roasted vegetables and a side of fluffy quinoa. This dish strikes a delicious balance between a crispy, savory tuna crust and the bright, aromatic flavors of lemon, garlic, and fresh herbs, making for a sophisticated yet simple meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

358kcal
Protein
37.2g
Fat
8.7g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1 cup Broccoli

1 cup Zucchini

0.5 cup Cherry Tomatoes

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Mixed Fresh Herbs

4 oz Cooked Quinoa

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss broccoli, zucchini, and cherry tomatoes with olive oil, lemon juice, minced garlic, and mixed fresh herbs.

  • 3

    Spread the vegetables on a baking sheet and roast them in the preheated oven for 15-20 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the tuna steak dry and season lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, sear the tuna for about 1-2 minutes per side to achieve a crispy exterior while keeping the center rare.

  • 6

    Plate the seared tuna with a serving of roasted vegetables and a side of cooked quinoa.

  • 7

    Drizzle any remaining pan juices over the tuna and vegetables, and serve immediately.

Crispy Seared Tuna with Lemon-Herb Roasted Vegetables

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

Crispy Seared Tuna with Lemon-Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Seared Tuna with Lemon-Herb Roasted Vegetables

Enjoy a vibrant and healthful plate featuring a perfectly seared tuna steak paired with zesty lemon-herb roasted vegetables and a side of fluffy quinoa. This dish strikes a delicious balance between a crispy, savory tuna crust and the bright, aromatic flavors of lemon, garlic, and fresh herbs, making for a sophisticated yet simple meal.

NUTRITION

358kcal
Protein
37.2g
Fat
8.7g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1 cup Broccoli

1 cup Zucchini

0.5 cup Cherry Tomatoes

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Mixed Fresh Herbs

4 oz Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss broccoli, zucchini, and cherry tomatoes with olive oil, lemon juice, minced garlic, and mixed fresh herbs.

  • 3

    Spread the vegetables on a baking sheet and roast them in the preheated oven for 15-20 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the tuna steak dry and season lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, sear the tuna for about 1-2 minutes per side to achieve a crispy exterior while keeping the center rare.

  • 6

    Plate the seared tuna with a serving of roasted vegetables and a side of cooked quinoa.

  • 7

    Drizzle any remaining pan juices over the tuna and vegetables, and serve immediately.