Lemon-Herb Pan-Seared Tuna with Roasted Asparagus and Quinoa

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

Lemon-Herb Pan-Seared Tuna with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Pan-Seared Tuna with Roasted Asparagus and Quinoa

Savor the bright flavors of lemon and fresh herbs as they complement a perfectly pan-seared tuna steak, paired with roasted asparagus and a bed of tender quinoa for a light yet satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

376kcal
Protein
42.1g
Fat
10.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1/2 cup Cooked Quinoa

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley & Dill)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the tuna steak dry and season both sides with salt, pepper, and a drizzle of lemon juice.

  • 2

    In a small bowl, mix the remaining lemon juice with finely chopped parsley and dill.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 4

    Place the tuna in the skillet and sear for about 2-3 minutes on each side for medium-rare, or adjust the time based on your desired doneness.

  • 5

    Meanwhile, preheat your oven to 400°F and toss the asparagus with a tiny drizzle of olive oil, salt, and pepper. Roast in the oven for about 10 minutes until tender and slightly crisp.

  • 6

    Plate the tuna with the roasted asparagus and serve over a bed of warm quinoa. Drizzle the herb-lemon mixture over the tuna for an extra burst of flavor.

Lemon-Herb Pan-Seared Tuna with Roasted Asparagus and Quinoa

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

Lemon-Herb Pan-Seared Tuna with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Pan-Seared Tuna with Roasted Asparagus and Quinoa

Savor the bright flavors of lemon and fresh herbs as they complement a perfectly pan-seared tuna steak, paired with roasted asparagus and a bed of tender quinoa for a light yet satisfying meal.

NUTRITION

376kcal
Protein
42.1g
Fat
10.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1/2 cup Cooked Quinoa

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley & Dill)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the tuna steak dry and season both sides with salt, pepper, and a drizzle of lemon juice.

  • 2

    In a small bowl, mix the remaining lemon juice with finely chopped parsley and dill.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 4

    Place the tuna in the skillet and sear for about 2-3 minutes on each side for medium-rare, or adjust the time based on your desired doneness.

  • 5

    Meanwhile, preheat your oven to 400°F and toss the asparagus with a tiny drizzle of olive oil, salt, and pepper. Roast in the oven for about 10 minutes until tender and slightly crisp.

  • 6

    Plate the tuna with the roasted asparagus and serve over a bed of warm quinoa. Drizzle the herb-lemon mixture over the tuna for an extra burst of flavor.