Flaky Pan-Seared Tuna with Lemon Herb Quinoa and Roasted Broccoli

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

Flaky Pan-Seared Tuna with Lemon Herb Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Flaky Pan-Seared Tuna with Lemon Herb Quinoa and Roasted Broccoli

Enjoy a perfectly pan-seared tuna steak complemented by a light, zesty lemon herb quinoa and roasted broccoli. This dish offers a bright burst of citrus and fresh herbs that infuse the quinoa, while the tender tuna delivers flaky, melt-in-your-mouth texture, making it an ideal, balanced meal.

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NUTRITION

347kcal
Protein
33.1g
Fat
8.2g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1/2 cup cooked Quinoa

1 cup Broccoli

1 tsp Extra Virgin Olive Oil

1/2 Lemon

1 tbsp Fresh Parsley

Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Toss the broccoli with half the olive oil, salt, and pepper. Spread onto a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the broccoli roasts, season your tuna steak with salt and pepper on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining olive oil. Sear the tuna for about 2-3 minutes per side, leaving the center rare and flaky.

  • 5

    In a bowl, combine the cooked quinoa with freshly squeezed lemon juice, chopped parsley, a pinch of salt, and black pepper. Adjust seasoning to taste.

  • 6

    Plate the quinoa and top with the seared tuna. Add the roasted broccoli on the side. Garnish with an extra squeeze of lemon if desired.

Flaky Pan-Seared Tuna with Lemon Herb Quinoa and Roasted Broccoli

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

Flaky Pan-Seared Tuna with Lemon Herb Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Flaky Pan-Seared Tuna with Lemon Herb Quinoa and Roasted Broccoli

Enjoy a perfectly pan-seared tuna steak complemented by a light, zesty lemon herb quinoa and roasted broccoli. This dish offers a bright burst of citrus and fresh herbs that infuse the quinoa, while the tender tuna delivers flaky, melt-in-your-mouth texture, making it an ideal, balanced meal.

NUTRITION

347kcal
Protein
33.1g
Fat
8.2g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna Steak

1/2 cup cooked Quinoa

1 cup Broccoli

1 tsp Extra Virgin Olive Oil

1/2 Lemon

1 tbsp Fresh Parsley

Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Toss the broccoli with half the olive oil, salt, and pepper. Spread onto a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the broccoli roasts, season your tuna steak with salt and pepper on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining olive oil. Sear the tuna for about 2-3 minutes per side, leaving the center rare and flaky.

  • 5

    In a bowl, combine the cooked quinoa with freshly squeezed lemon juice, chopped parsley, a pinch of salt, and black pepper. Adjust seasoning to taste.

  • 6

    Plate the quinoa and top with the seared tuna. Add the roasted broccoli on the side. Garnish with an extra squeeze of lemon if desired.