Seared Tuna Steak with Roasted Broccoli and 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Broccoli and Quinoa

Enjoy a fresh and vibrant dinner where succulent, well-seared tuna steak pairs beautifully with roasted broccoli and a side of fluffy quinoa. This balanced plate combines light, tender fish with nutrient-packed vegetables and whole grains for a satisfying and energizing meal.

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NUTRITION

406kcal
Protein
51.7g
Fat
7.2g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

1/2 cup cooked Quinoa

1 cup Broccoli

1/2 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli with a pinch of salt, pepper, and half a teaspoon of olive oil. Spread out on a baking sheet and roast for about 15-20 minutes until the edges become golden and slightly crispy.

  • 3

    While the broccoli roasts, pat your tuna steak dry with a paper towel and season lightly with salt and pepper on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the tuna steak for about 2 minutes on each side for a rare to medium-rare finish, or adjust the time to your preferred doneness.

  • 5

    Warm the cooked quinoa either in a microwave or in a small saucepan over low heat.

  • 6

    Plate the seared tuna steak with the roasted broccoli and a side of quinoa. Drizzle a tiny bit of olive oil over the tuna if desired, and serve immediately.

Seared Tuna Steak with Roasted Broccoli and 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Broccoli and Quinoa

Enjoy a fresh and vibrant dinner where succulent, well-seared tuna steak pairs beautifully with roasted broccoli and a side of fluffy quinoa. This balanced plate combines light, tender fish with nutrient-packed vegetables and whole grains for a satisfying and energizing meal.

NUTRITION

406kcal
Protein
51.7g
Fat
7.2g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

1/2 cup cooked Quinoa

1 cup Broccoli

1/2 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the broccoli with a pinch of salt, pepper, and half a teaspoon of olive oil. Spread out on a baking sheet and roast for about 15-20 minutes until the edges become golden and slightly crispy.

  • 3

    While the broccoli roasts, pat your tuna steak dry with a paper towel and season lightly with salt and pepper on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the tuna steak for about 2 minutes on each side for a rare to medium-rare finish, or adjust the time to your preferred doneness.

  • 5

    Warm the cooked quinoa either in a microwave or in a small saucepan over low heat.

  • 6

    Plate the seared tuna steak with the roasted broccoli and a side of quinoa. Drizzle a tiny bit of olive oil over the tuna if desired, and serve immediately.