Name: Golden Pan-Seared Tuna with Zesty Lemon Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Ahi tuna steak; 0.5 tbsp extra virgin olive oil; 0.5 tbsp ghee; 1 cup asparagus spears; 0.25 cup cooked quinoa; 1 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh parsley

Golden Pan-Seared Tuna with Zesty Lemon Sauce

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 Sauce

Searing fresh tuna steaks until golden-brown and drizzling with a bright, buttery lemon sauce served over a bed of crisp asparagus and fluffy quinoa.

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NUTRITION

Protein

56.7g

Fat

18.4g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Ahi tuna steak

0.5 tbsp extra virgin olive oil

0.5 tbsp ghee

1 cup asparagus spears

0.25 cup cooked quinoa

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

1
Pat the tuna steak dry with a paper towel and season both sides evenly with the 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 very hot.
3
Place the tuna in the hot skillet and sear for approximately 1.5 to 2 minutes per side to achieve a golden crust while keeping the center medium-rare.
4
Remove the tuna from the pan and set it aside to rest while you sauté the asparagus spears in the same skillet until they are vibrant green and tender-crisp.
5
In a small saucepan over low heat, melt the ghee and whisk in the minced garlic, lemon juice, and lemon zest until the mixture is fragrant and well combined.
6
Slice the tuna against the grain and serve it over a bed of fluffy quinoa and sautéed asparagus, drizzling the warm lemon sauce over the fish and garnishing with fresh parsley.