Seared Tuna Steak with Roasted Broccoli and Garlic Quinoa

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

Seared Tuna Steak with Roasted Broccoli and Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Broccoli and Garlic Quinoa

A vibrant, nutrient-packed dinner featuring a perfectly seared tuna steak paired with crisp roasted broccoli and fragrant garlic quinoa, finished with a tangy Greek yogurt drizzle for an extra burst of flavor.

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NUTRITION

530kcal
Protein
72.7g
Fat
9.5g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

9 oz Tuna Steak

150 g Broccoli

2/3 cup Cooked Quinoa

1 tsp Olive Oil

1 clove Garlic

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli with olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the broccoli in the oven for about 15-20 minutes until tender and slightly crispy on the edges.

  • 3

    While the broccoli is roasting, rinse the quinoa under cold water. In a small saucepan, add the quinoa with water (or low-sodium broth for extra flavor) following package instructions, and a minced garlic clove. Bring to a simmer and cook until the quinoa is fluffy and the liquid is absorbed, about 12-15 minutes.

  • 4

    Season the tuna steak with salt and pepper on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the tuna steak and sear for about 2-3 minutes per side for a medium-rare finish (adjust time as preferred).

  • 6

    In a small bowl, stir together the Greek yogurt and lemon juice to create a tangy drizzle.

  • 7

    Plate the seared tuna steak alongside a serving of garlic quinoa and roasted broccoli. Drizzle the yogurt-lemon sauce over the tuna or serve on the side.

  • 8

    Serve immediately and enjoy your balanced, protein-packed dinner!

Seared Tuna Steak with Roasted Broccoli and Garlic Quinoa

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

Seared Tuna Steak with Roasted Broccoli and Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Broccoli and Garlic Quinoa

A vibrant, nutrient-packed dinner featuring a perfectly seared tuna steak paired with crisp roasted broccoli and fragrant garlic quinoa, finished with a tangy Greek yogurt drizzle for an extra burst of flavor.

NUTRITION

530kcal
Protein
72.7g
Fat
9.5g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

9 oz Tuna Steak

150 g Broccoli

2/3 cup Cooked Quinoa

1 tsp Olive Oil

1 clove Garlic

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli with olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the broccoli in the oven for about 15-20 minutes until tender and slightly crispy on the edges.

  • 3

    While the broccoli is roasting, rinse the quinoa under cold water. In a small saucepan, add the quinoa with water (or low-sodium broth for extra flavor) following package instructions, and a minced garlic clove. Bring to a simmer and cook until the quinoa is fluffy and the liquid is absorbed, about 12-15 minutes.

  • 4

    Season the tuna steak with salt and pepper on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the tuna steak and sear for about 2-3 minutes per side for a medium-rare finish (adjust time as preferred).

  • 6

    In a small bowl, stir together the Greek yogurt and lemon juice to create a tangy drizzle.

  • 7

    Plate the seared tuna steak alongside a serving of garlic quinoa and roasted broccoli. Drizzle the yogurt-lemon sauce over the tuna or serve on the side.

  • 8

    Serve immediately and enjoy your balanced, protein-packed dinner!