Seared Tuna Steak with Edamame and Quinoa Salad

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

Seared Tuna Steak with Edamame and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Edamame and Quinoa Salad

Enjoy a vibrant, protein-packed lunch featuring a perfectly seared tuna steak paired with a refreshing edamame and quinoa salad tossed in a light lemon-yogurt dressing. Each bite balances savory, fresh flavors and textures to satisfy your mid-day cravings.

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NUTRITION

509kcal
Protein
61.1g
Fat
11.9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

1/2 cup Shelled Edamame

1/4 cup Additional Shelled Edamame

1/2 cup Cooked Quinoa

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the tuna steak dry and season both sides with salt and pepper.

  • 2

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

  • 3

    In a bowl, combine the cooked quinoa, 1/2 cup shelled edamame and an additional 1/4 cup edamame. Add the nonfat Greek yogurt, lemon juice, and olive oil. Gently toss until the salad is evenly mixed. Season with a pinch of salt and pepper if desired.

  • 4

    Plate the seared tuna steak alongside a generous serving of the edamame and quinoa salad.

  • 5

    Drizzle a little extra lemon juice over the tuna if desired and serve immediately.

Seared Tuna Steak with Edamame and Quinoa Salad

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

Seared Tuna Steak with Edamame and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Edamame and Quinoa Salad

Enjoy a vibrant, protein-packed lunch featuring a perfectly seared tuna steak paired with a refreshing edamame and quinoa salad tossed in a light lemon-yogurt dressing. Each bite balances savory, fresh flavors and textures to satisfy your mid-day cravings.

NUTRITION

509kcal
Protein
61.1g
Fat
11.9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Tuna Steak

1/2 cup Shelled Edamame

1/4 cup Additional Shelled Edamame

1/2 cup Cooked Quinoa

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the tuna steak dry and season both sides with salt and pepper.

  • 2

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

  • 3

    In a bowl, combine the cooked quinoa, 1/2 cup shelled edamame and an additional 1/4 cup edamame. Add the nonfat Greek yogurt, lemon juice, and olive oil. Gently toss until the salad is evenly mixed. Season with a pinch of salt and pepper if desired.

  • 4

    Plate the seared tuna steak alongside a generous serving of the edamame and quinoa salad.

  • 5

    Drizzle a little extra lemon juice over the tuna if desired and serve immediately.