Seared Tuna Steak with Crispy Roasted Broccoli and Lemon-Herb Quinoa

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

Seared Tuna Steak with Crispy Roasted Broccoli and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Crispy Roasted Broccoli and Lemon-Herb Quinoa

Savor a beautifully balanced dish featuring a perfectly seared tuna steak paired with crispy roasted broccoli and a bright, tangy lemon-herb quinoa. This plate delights with its fresh, clean flavors and vibrant textures, making it a satisfying and wholesome meal any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

464kcal
Protein
48.4g
Fat
8.1g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tuna Steak

1 cup Broccoli, cut into florets

1/2 cup cooked Quinoa

1/4 medium Lemon (zested and juiced)

2 tbsp Fresh Parsley, chopped

2 tsp Olive Oil

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli florets with 1 tsp olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until edges are crispy.

  • 2

    While broccoli roasts, cook the quinoa if not pre-cooked. In a bowl, mix the cooked quinoa with lemon zest, lemon juice, chopped parsley, the remaining 1 tsp olive oil, and a pinch of salt and pepper.

  • 3

    Season the tuna steak with salt and pepper. Heat a skillet over medium-high heat. Once hot, add the tuna and sear for about 2-3 minutes per side for a medium-rare finish.

  • 4

    Plate the seared tuna alongside the roasted broccoli and a serving of lemon-herb quinoa. Serve immediately and enjoy the blend of tangy, fresh and savory flavors.

Seared Tuna Steak with Crispy Roasted Broccoli and Lemon-Herb Quinoa

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

Seared Tuna Steak with Crispy Roasted Broccoli and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Crispy Roasted Broccoli and Lemon-Herb Quinoa

Savor a beautifully balanced dish featuring a perfectly seared tuna steak paired with crispy roasted broccoli and a bright, tangy lemon-herb quinoa. This plate delights with its fresh, clean flavors and vibrant textures, making it a satisfying and wholesome meal any time of day.

NUTRITION

464kcal
Protein
48.4g
Fat
8.1g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tuna Steak

1 cup Broccoli, cut into florets

1/2 cup cooked Quinoa

1/4 medium Lemon (zested and juiced)

2 tbsp Fresh Parsley, chopped

2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli florets with 1 tsp olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until edges are crispy.

  • 2

    While broccoli roasts, cook the quinoa if not pre-cooked. In a bowl, mix the cooked quinoa with lemon zest, lemon juice, chopped parsley, the remaining 1 tsp olive oil, and a pinch of salt and pepper.

  • 3

    Season the tuna steak with salt and pepper. Heat a skillet over medium-high heat. Once hot, add the tuna and sear for about 2-3 minutes per side for a medium-rare finish.

  • 4

    Plate the seared tuna alongside the roasted broccoli and a serving of lemon-herb quinoa. Serve immediately and enjoy the blend of tangy, fresh and savory flavors.