YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Tuna with Zesty Lemon Sauce
Pan-seared tuna steaks finished with a bright lemon-garlic butter sauce and served with crisp-tender asparagus for a vibrant, restaurant-quality meal.
INGREDIENTS
6 oz Ahi tuna steak
1 tsp Olive oil
0.5 tbsp Ghee
1 clove Garlic
1 tbsp Lemon juice
1 cup Asparagus
0.25 cup Cooked quinoa
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh parsley
PREPARATION
Pat the tuna steak dry with paper towels and season both sides evenly with sea salt and black pepper.
Heat the olive oil in a stainless steel or cast-iron skillet over medium-high heat until it begins to shimmer.
Place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side to achieve a golden crust while keeping the center rare to medium-rare.
Remove the tuna from the pan and set aside to rest; add the asparagus to the same skillet and sauté for 4 minutes until tender and slightly charred.
Lower the heat to medium-low, add the ghee and minced garlic to the pan, and stir for 30 seconds until the garlic is fragrant and golden.
Whisk in the lemon juice and fresh parsley to create the sauce, then serve the tuna over the quinoa with the asparagus, drizzling the zesty sauce over everything.