Lemon-Herb Seared Tuna with Roasted Asparagus and Quinoa

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

Lemon-Herb Seared Tuna with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Seared Tuna with Roasted Asparagus and Quinoa

Enjoy a vibrant plate of perfectly seared tuna elevated by a bright lemon-herb marinade, accompanied by tender roasted asparagus and a fluffy serving of quinoa. A dish that combines fresh, clean flavors with a satisfying balance of protein, healthy fats, and wholesome grains.

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NUTRITION

350kcal
Protein
45.2g
Fat
7.5g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

1/2 cup cooked Quinoa

1 cup roasted Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Start by patting the tuna steak dry with paper towels. Season lightly with salt and pepper.

  • 2

    In a small bowl, combine lemon juice, chopped mixed fresh herbs, and a drizzle of olive oil. Rub this mixture all over the tuna, and let it marinate for about 10 minutes.

  • 3

    Preheat a skillet over medium-high heat. Once hot, sear the tuna steak for approximately 2 minutes on each side for a rare center, or adjust the time to your preferred level of doneness. Remove from the skillet and let it rest briefly.

  • 4

    While the tuna is resting, prepare the asparagus by tossing it with a small amount of olive oil, salt, and pepper. Roast in a preheated oven at 400°F for about 10-12 minutes until tender.

  • 5

    Reheat or fluff the pre-cooked quinoa if needed.

  • 6

    Plate the dish by placing the quinoa as a base, arrange the roasted asparagus on the side, and slice the seared tuna to display its vibrant interior. Drizzle any remaining herb-lemon mixture over the top for extra flavor. Enjoy!

Lemon-Herb Seared Tuna with Roasted Asparagus and Quinoa

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

Lemon-Herb Seared Tuna with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Seared Tuna with Roasted Asparagus and Quinoa

Enjoy a vibrant plate of perfectly seared tuna elevated by a bright lemon-herb marinade, accompanied by tender roasted asparagus and a fluffy serving of quinoa. A dish that combines fresh, clean flavors with a satisfying balance of protein, healthy fats, and wholesome grains.

NUTRITION

350kcal
Protein
45.2g
Fat
7.5g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

1/2 cup cooked Quinoa

1 cup roasted Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Start by patting the tuna steak dry with paper towels. Season lightly with salt and pepper.

  • 2

    In a small bowl, combine lemon juice, chopped mixed fresh herbs, and a drizzle of olive oil. Rub this mixture all over the tuna, and let it marinate for about 10 minutes.

  • 3

    Preheat a skillet over medium-high heat. Once hot, sear the tuna steak for approximately 2 minutes on each side for a rare center, or adjust the time to your preferred level of doneness. Remove from the skillet and let it rest briefly.

  • 4

    While the tuna is resting, prepare the asparagus by tossing it with a small amount of olive oil, salt, and pepper. Roast in a preheated oven at 400°F for about 10-12 minutes until tender.

  • 5

    Reheat or fluff the pre-cooked quinoa if needed.

  • 6

    Plate the dish by placing the quinoa as a base, arrange the roasted asparagus on the side, and slice the seared tuna to display its vibrant interior. Drizzle any remaining herb-lemon mixture over the top for extra flavor. Enjoy!