Pan-Seared Flaky Tuna with Roasted Asparagus

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

Pan-Seared Flaky Tuna with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Flaky Tuna with Roasted Asparagus

Savor this elegant dish featuring a perfectly pan-seared tuna steak with a delicate flaky texture, complemented by roasted asparagus and a side of light, herbed quinoa. The dish is brightened up with a touch of lemon and finished with olive oil for a balance of flavors that delivers on both taste and nutrition.

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NUTRITION

422kcal
Protein
47.1g
Fat
12.7g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

1 cup Asparagus

1/2 cup Cooked Quinoa

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper

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PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel. Season both sides with salt and pepper.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Once the oil shimmers, gently place the tuna steak in the skillet and sear for about 2-3 minutes on each side for a medium-rare finish, or adjust cooking time to your desired doneness.

  • 4

    While the tuna cooks, preheat your oven to 400°F. Toss the asparagus with the remaining 1 teaspoon of olive oil, a pinch of salt, and pepper.

  • 5

    Spread the asparagus on a baking sheet and roast in the preheated oven for 10-12 minutes until tender and slightly crispy at the edges.

  • 6

    Heat the cooked quinoa if needed, and season lightly with lemon juice, salt, and pepper.

  • 7

    Plate the tuna steak, arrange the roasted asparagus alongside, and add a serving of quinoa on the side. Drizzle additional lemon juice over the tuna if desired before serving.

Pan-Seared Flaky Tuna with Roasted Asparagus

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

Pan-Seared Flaky Tuna with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Flaky Tuna with Roasted Asparagus

Savor this elegant dish featuring a perfectly pan-seared tuna steak with a delicate flaky texture, complemented by roasted asparagus and a side of light, herbed quinoa. The dish is brightened up with a touch of lemon and finished with olive oil for a balance of flavors that delivers on both taste and nutrition.

NUTRITION

422kcal
Protein
47.1g
Fat
12.7g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

1 cup Asparagus

1/2 cup Cooked Quinoa

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper

PREPARATION

  • 1

    Pat the tuna steak dry with a paper towel. Season both sides with salt and pepper.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Once the oil shimmers, gently place the tuna steak in the skillet and sear for about 2-3 minutes on each side for a medium-rare finish, or adjust cooking time to your desired doneness.

  • 4

    While the tuna cooks, preheat your oven to 400°F. Toss the asparagus with the remaining 1 teaspoon of olive oil, a pinch of salt, and pepper.

  • 5

    Spread the asparagus on a baking sheet and roast in the preheated oven for 10-12 minutes until tender and slightly crispy at the edges.

  • 6

    Heat the cooked quinoa if needed, and season lightly with lemon juice, salt, and pepper.

  • 7

    Plate the tuna steak, arrange the roasted asparagus alongside, and add a serving of quinoa on the side. Drizzle additional lemon juice over the tuna if desired before serving.