Name: Seared Ahi Tuna with Creamy Wasabi Drizzle and Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ahi Tuna Steak; 1 cup Asparagus; 2 tsp Extra Virgin Olive Oil; 2 tbsp Plain Nonfat Greek Yogurt; 1/4 tsp Wasabi Powder; 1 tsp Lemon Juice; Salt and Black Pepper to taste

Seared Ahi Tuna with Creamy Wasabi Drizzle and Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Seared Ahi Tuna with Creamy Wasabi Drizzle and Roasted Asparagus

Savor the delightful fusion of seared ahi tuna, perfectly roasted asparagus, and a tangy creamy wasabi drizzle. This dish boasts a vibrant palette of flavors where the lightly seared tuna melds with the fresh bite of asparagus and the zesty, smooth wasabi-yogurt sauce, resulting in a harmonious dish that is both nourishing and visually appealing.

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NUTRITION

Protein

48g

Fat

11.2g

Carbs

7.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi Tuna Steak

1 cup Asparagus

2 tsp Extra Virgin Olive Oil

2 tbsp Plain Nonfat Greek Yogurt

1/4 tsp Wasabi Powder

1 tsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

1
Pat the tuna dry and season both sides with salt and pepper.
2
Heat 1 teaspoon of olive oil in a nonstick skillet over medium-high heat.
3
Sear the tuna steak for about 1.5-2 minutes per side for a rare to medium-rare finish, then remove from heat and let rest.
4
Preheat your oven to 425°F. Toss asparagus with the remaining olive oil, salt, and pepper, and spread them on a baking sheet.
5
Roast the asparagus in the oven for about 10-12 minutes until tender yet crisp.
6
In a small bowl, mix the Greek yogurt with wasabi powder and lemon juice to create a creamy wasabi drizzle.
7
Slice the seared tuna against the grain, plate it alongside the roasted asparagus, and drizzle the wasabi sauce over the tuna.
8
Serve immediately and enjoy.