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 this vibrant dish featuring perfectly pan-seared tuna, accompanied by crispy roasted asparagus and a light, zesty lemon-herb quinoa. The flavors meld beautifully to create a satisfying and nutritious meal that's as visually appealing as it is delicious.

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NUTRITION

472kcal
Protein
44.2g
Fat
12.1g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1 cup Asparagus

1 cup Cooked Quinoa

0.5 tablespoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley & Dill)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the asparagus with half of the olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes until tender and crisp.

  • 2

    While the asparagus roasts, rinse the quinoa thoroughly. In a small pan, add the quinoa along with water (or low-sodium broth) and bring to a simmer; cover and cook until the grains are fluffy, about 15 minutes. Once cooked, stir in lemon juice, fresh herbs, and a pinch of salt and pepper.

  • 3

    Pat the tuna steak dry and season it with salt and pepper. Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Sear the tuna for about 2-3 minutes per side, depending on thickness, until a nice crust forms while keeping the interior slightly rare.

  • 4

    To plate, arrange a serving of lemon-herb quinoa topped with the pan-seared tuna. Add the crispy roasted asparagus on the side and drizzle any remaining pan juices over the tuna for an extra burst of flavor.

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 this vibrant dish featuring perfectly pan-seared tuna, accompanied by crispy roasted asparagus and a light, zesty lemon-herb quinoa. The flavors meld beautifully to create a satisfying and nutritious meal that's as visually appealing as it is delicious.

NUTRITION

472kcal
Protein
44.2g
Fat
12.1g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1 cup Asparagus

1 cup Cooked Quinoa

0.5 tablespoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley & Dill)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the asparagus with half of the olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes until tender and crisp.

  • 2

    While the asparagus roasts, rinse the quinoa thoroughly. In a small pan, add the quinoa along with water (or low-sodium broth) and bring to a simmer; cover and cook until the grains are fluffy, about 15 minutes. Once cooked, stir in lemon juice, fresh herbs, and a pinch of salt and pepper.

  • 3

    Pat the tuna steak dry and season it with salt and pepper. Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Sear the tuna for about 2-3 minutes per side, depending on thickness, until a nice crust forms while keeping the interior slightly rare.

  • 4

    To plate, arrange a serving of lemon-herb quinoa topped with the pan-seared tuna. Add the crispy roasted asparagus on the side and drizzle any remaining pan juices over the tuna for an extra burst of flavor.