Flaky Lemon-Herb Tuna with Roasted Broccoli and Quinoa

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

Flaky Lemon-Herb Tuna with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Flaky Lemon-Herb Tuna with Roasted Broccoli and Quinoa

Savor this light yet satisfying dish featuring a perfectly seared tuna steak, delicately flavored with lemon and fragrant herbs, paired with roasted broccoli and a bed of fluffy quinoa. The interplay of zesty citrus and mild sea flavor makes this dish both refreshing and filling.

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NUTRITION

416kcal
Protein
33.2g
Fat
18g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

½ cup cooked Quinoa

1 cup roasted Broccoli

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

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

  • 3

    While the broccoli roasts, rinse the quinoa and cook according to package instructions until fluffy.

  • 4

    Season the tuna steak with salt, pepper, and a drizzle of lemon juice. Heat the remaining olive oil in a skillet over medium-high heat.

  • 5

    Sear the tuna for about 2-3 minutes per side for a flaky, medium-rare finish. Remove from heat and let it rest briefly.

  • 6

    Plate the dish by laying a bed of quinoa, topping with roasted broccoli, and placing the tuna steak on top.

  • 7

    Drizzle with a little more lemon juice if desired and garnish with chopped fresh parsley before serving.

Flaky Lemon-Herb Tuna with Roasted Broccoli and Quinoa

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

Flaky Lemon-Herb Tuna with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Flaky Lemon-Herb Tuna with Roasted Broccoli and Quinoa

Savor this light yet satisfying dish featuring a perfectly seared tuna steak, delicately flavored with lemon and fragrant herbs, paired with roasted broccoli and a bed of fluffy quinoa. The interplay of zesty citrus and mild sea flavor makes this dish both refreshing and filling.

NUTRITION

416kcal
Protein
33.2g
Fat
18g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna Steak

½ cup cooked Quinoa

1 cup roasted Broccoli

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

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

  • 3

    While the broccoli roasts, rinse the quinoa and cook according to package instructions until fluffy.

  • 4

    Season the tuna steak with salt, pepper, and a drizzle of lemon juice. Heat the remaining olive oil in a skillet over medium-high heat.

  • 5

    Sear the tuna for about 2-3 minutes per side for a flaky, medium-rare finish. Remove from heat and let it rest briefly.

  • 6

    Plate the dish by laying a bed of quinoa, topping with roasted broccoli, and placing the tuna steak on top.

  • 7

    Drizzle with a little more lemon juice if desired and garnish with chopped fresh parsley before serving.