YOUR SOLIN GENERATED RECIPE
Seared Tuna Steak with Roasted Asparagus and Cauliflower Mash
Pan-seared Ahi tuna served over creamy garlic cauliflower mash with tender roasted asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7.5 oz Yellowfin Tuna Steak
150g Asparagus spears
200g Cauliflower florets
2 tsp Extra Virgin Olive Oil
1 clove Garlic
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus with one teaspoon of olive oil, salt, and pepper, then roast for 12 to 15 minutes until tender.
Steam the cauliflower florets and garlic clove until very soft, about 10 minutes.
Transfer the steamed cauliflower and garlic to a blender or food processor and process until smooth and creamy, seasoning with a pinch of salt.
Pat the tuna steak dry and season both sides with salt and cracked black pepper.
Heat the remaining teaspoon of olive oil in a cast-iron skillet over high heat until shimmering.
Sear the tuna for 1 to 2 minutes per side for a perfect rare to medium-rare center.
Spoon the cauliflower mash onto a plate, top with the sliced tuna and roasted asparagus, and finish with a fresh squeeze of lemon juice.