Name: Golden Pan-Seared Tuna with Zesty Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Ahi tuna steak; 0.5 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Lemon juice; 0.5 tsp Turmeric powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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

Golden Pan-Seared Tuna with Zesty Lemon

Pan-seared ahi tuna steaks crusted in turmeric and pepper, served over nutty quinoa and vibrant asparagus for a bright, citrus-infused finish.

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NUTRITION

Protein

44.5g

Fat

10.8g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Ahi tuna steak

0.5 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Lemon juice

0.5 tsp Turmeric powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Pat the tuna steak dry with a paper towel and season both sides evenly with turmeric, sea salt, and black pepper.
2
Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering and hot.
3
Carefully place the tuna in the skillet and sear for 1-2 minutes per side to achieve a golden crust with a rare center.
4
Transfer the tuna to a plate and let it rest for a few minutes while preparing the vegetables.
5
In the same skillet, add the asparagus spears and minced garlic, sautéing for 3-4 minutes until the asparagus is tender-crisp.
6
Warm the pre-cooked quinoa and place it on a serving plate alongside the sautéed asparagus.
7
Slice the tuna against the grain into thick strips and arrange over the quinoa.
8
Drizzle the entire dish with fresh lemon juice before serving.