Seared Ahi Tuna with Roasted Broccoli, Quinoa & Creamy Wasabi Drizzle

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

Seared Ahi Tuna with Roasted Broccoli, Quinoa & Creamy Wasabi Drizzle

YOUR SOLIN GENERATED RECIPE

Seared Ahi Tuna with Roasted Broccoli, Quinoa & Creamy Wasabi Drizzle

Enjoy a vibrant dish featuring perfectly seared Ahi tuna paired with roasted broccoli and a side of quinoa, all elevated by a tangy, creamy wasabi drizzle. This recipe harmonizes delicate sea flavors with the earthiness of quinoa and roasted veggies for a balanced and satisfying meal.

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NUTRITION

476kcal
Protein
46.2g
Fat
12.6g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Ahi Tuna Steak

1 cup Broccoli

1/2 cup Cooked Quinoa

2 tbsp Nonfat Greek Yogurt

1 tsp Wasabi Paste

1 tsp Olive Oil (for tuna)

1 tsp Olive Oil (for broccoli)

1 tsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli with 1 teaspoon of olive oil, salt, and pepper, then spread it on a baking sheet.

  • 3

    Roast the broccoli in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the broccoli roasts, season the Ahi tuna steak with salt and pepper.

  • 5

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the tuna for about 1.5 to 2 minutes per side, keeping the center rare.

  • 6

    In a small bowl, whisk together the nonfat Greek yogurt, wasabi paste, and lemon juice to form the creamy drizzle.

  • 7

    Warm the cooked quinoa if needed.

  • 8

    Plate the seared tuna alongside the roasted broccoli and quinoa, and drizzle the wasabi sauce over the tuna.

  • 9

    Serve immediately and enjoy the balanced flavors.

Seared Ahi Tuna with Roasted Broccoli, Quinoa & Creamy Wasabi Drizzle

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

Seared Ahi Tuna with Roasted Broccoli, Quinoa & Creamy Wasabi Drizzle

YOUR SOLIN GENERATED RECIPE

Seared Ahi Tuna with Roasted Broccoli, Quinoa & Creamy Wasabi Drizzle

Enjoy a vibrant dish featuring perfectly seared Ahi tuna paired with roasted broccoli and a side of quinoa, all elevated by a tangy, creamy wasabi drizzle. This recipe harmonizes delicate sea flavors with the earthiness of quinoa and roasted veggies for a balanced and satisfying meal.

NUTRITION

476kcal
Protein
46.2g
Fat
12.6g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Ahi Tuna Steak

1 cup Broccoli

1/2 cup Cooked Quinoa

2 tbsp Nonfat Greek Yogurt

1 tsp Wasabi Paste

1 tsp Olive Oil (for tuna)

1 tsp Olive Oil (for broccoli)

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the broccoli with 1 teaspoon of olive oil, salt, and pepper, then spread it on a baking sheet.

  • 3

    Roast the broccoli in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the broccoli roasts, season the Ahi tuna steak with salt and pepper.

  • 5

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the tuna for about 1.5 to 2 minutes per side, keeping the center rare.

  • 6

    In a small bowl, whisk together the nonfat Greek yogurt, wasabi paste, and lemon juice to form the creamy drizzle.

  • 7

    Warm the cooked quinoa if needed.

  • 8

    Plate the seared tuna alongside the roasted broccoli and quinoa, and drizzle the wasabi sauce over the tuna.

  • 9

    Serve immediately and enjoy the balanced flavors.