Crispy Seared Tuna with Lemon-Herb Roasted Vegetables

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

Crispy Seared Tuna with Lemon-Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Seared Tuna with Lemon-Herb Roasted Vegetables

Enjoy a vibrant plate featuring a perfectly seared tuna steak with a crispy exterior, complemented by a medley of lemon-herb roasted vegetables. The bright citrus notes and fresh herbs pair beautifully with the tender tuna, creating a meal that's both satisfying and balanced.

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NUTRITION

320kcal
Protein
42.9g
Fat
11.7g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1 tsp Olive Oil (for tuna)

1 tbsp Lemon Juice

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup chopped Asparagus

1/4 cup sliced Red Onion

1 tsp Olive Oil (for vegetables)

1 tbsp Fresh Parsley (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the red bell pepper, zucchini, asparagus, and red onion with 1 tsp olive oil, salt, and pepper. Spread the vegetables on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred, stirring halfway through.

  • 4

    While the vegetables roast, pat the tuna steak dry and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat with 1 tsp olive oil. Once hot, sear the tuna steak for about 1-2 minutes per side for a crispy exterior while keeping the center rare, or adjust cooking time according to your preference.

  • 6

    Drizzle the seared tuna with lemon juice and garnish with chopped fresh parsley.

  • 7

    Plate the tuna alongside the roasted vegetables and serve immediately.

Crispy Seared Tuna with Lemon-Herb Roasted Vegetables

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

Crispy Seared Tuna with Lemon-Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Seared Tuna with Lemon-Herb Roasted Vegetables

Enjoy a vibrant plate featuring a perfectly seared tuna steak with a crispy exterior, complemented by a medley of lemon-herb roasted vegetables. The bright citrus notes and fresh herbs pair beautifully with the tender tuna, creating a meal that's both satisfying and balanced.

NUTRITION

320kcal
Protein
42.9g
Fat
11.7g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1 tsp Olive Oil (for tuna)

1 tbsp Lemon Juice

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup chopped Asparagus

1/4 cup sliced Red Onion

1 tsp Olive Oil (for vegetables)

1 tbsp Fresh Parsley (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the red bell pepper, zucchini, asparagus, and red onion with 1 tsp olive oil, salt, and pepper. Spread the vegetables on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred, stirring halfway through.

  • 4

    While the vegetables roast, pat the tuna steak dry and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat with 1 tsp olive oil. Once hot, sear the tuna steak for about 1-2 minutes per side for a crispy exterior while keeping the center rare, or adjust cooking time according to your preference.

  • 6

    Drizzle the seared tuna with lemon juice and garnish with chopped fresh parsley.

  • 7

    Plate the tuna alongside the roasted vegetables and serve immediately.