Seared Tuna Steak with Steamed Broccoli and Quinoa

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

Seared Tuna Steak with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Steamed Broccoli and Quinoa

Pan-seared Ahi tuna seasoned with cracked pepper, served with fluffy quinoa and tender steamed broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

416kcal
Protein
62.2g
Fat
8.4g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

8.1 oz Yellowfin Tuna Steak

1/3 cup Cooked Quinoa

150g Broccoli Florets

1 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Pat the tuna steak completely dry with paper towels and season both sides generously with sea salt and cracked black pepper.

  • 2

    Place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until bright green and tender-crisp.

  • 3

    Heat the avocado oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until it begins to shimmer.

  • 4

    Carefully place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side for a perfect rare-to-medium-rare center.

  • 5

    While the tuna rests for a minute, warm the pre-cooked quinoa and fluff it with a fork.

  • 6

    Slice the tuna steak against the grain into thick strips.

  • 7

    Plate the quinoa and broccoli alongside the tuna, drizzling the fresh lemon juice over the fish and vegetables before serving.

Seared Tuna Steak with Steamed Broccoli and Quinoa

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

Seared Tuna Steak with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Steamed Broccoli and Quinoa

Pan-seared Ahi tuna seasoned with cracked pepper, served with fluffy quinoa and tender steamed broccoli, finished with a squeeze of zesty lemon.

NUTRITION

416kcal
Protein
62.2g
Fat
8.4g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

8.1 oz Yellowfin Tuna Steak

1/3 cup Cooked Quinoa

150g Broccoli Florets

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the tuna steak completely dry with paper towels and season both sides generously with sea salt and cracked black pepper.

  • 2

    Place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until bright green and tender-crisp.

  • 3

    Heat the avocado oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until it begins to shimmer.

  • 4

    Carefully place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side for a perfect rare-to-medium-rare center.

  • 5

    While the tuna rests for a minute, warm the pre-cooked quinoa and fluff it with a fork.

  • 6

    Slice the tuna steak against the grain into thick strips.

  • 7

    Plate the quinoa and broccoli alongside the tuna, drizzling the fresh lemon juice over the fish and vegetables before serving.