Name: Zesty Lemon Pepper Seared Tuna
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Yellowfin tuna steak; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Extra virgin olive oil; 1 tsp Cracked black pepper; 0.5 tsp Sea salt; 1 tsp Lemon zest; 1 tbsp Lemon juice; 1 clove Garlic

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

YOUR SOLIN GENERATED RECIPE

Zesty Lemon Pepper Seared Tuna

High-heat seared tuna steaks crusted in cracked black pepper and lemon zest, served over fluffy quinoa with crisp-tender asparagus for a vibrant, citrusy finish.

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NUTRITION

Protein

58.3g

Fat

18g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Yellowfin tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tsp Cracked black pepper

0.5 tsp Sea salt

1 tsp Lemon zest

1 tbsp Lemon juice

1 clove Garlic

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PREPARATION

1
Pat the tuna steak dry and season both sides with sea salt, cracked black pepper, and fresh lemon zest.
2
Heat half the olive oil in a cast-iron skillet over medium-high heat until shimmering.
3
Sear the tuna for 1-2 minutes per side for a rare to medium-rare center, then set aside to rest.
4
In the same pan, add the remaining oil and sauté the asparagus with minced garlic until bright green and slightly charred.
5
Fluff the pre-cooked quinoa and place it in a bowl.
6
Slice the tuna against the grain and arrange it over the quinoa alongside the asparagus.
7
Drizzle with fresh lemon juice before serving.