Name: Grilled Tuna Steak with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Yellowfin Tuna Steak; 0.5 cup Cooked Quinoa; 1.5 cups Broccoli florets; 2 teaspoons Olive Oil; 1 tablespoon Fresh Lemon Juice

Grilled Tuna Steak with Roasted Broccoli and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak with Roasted Broccoli and Quinoa

Seared tuna steak paired with nutty quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

38g

Fat

12.5g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Yellowfin Tuna Steak

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and heat a grill pan or outdoor grill to medium-high heat.
2
Toss the broccoli florets with one teaspoon of olive oil and a pinch of salt, then spread them on a baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
4
Brush the tuna steak with the remaining teaspoon of olive oil and season both sides with salt and pepper.
5
Place the tuna on the hot grill and sear for 2-3 minutes per side for medium-rare, or longer depending on your preference.
6
Warm the pre-cooked quinoa in a small pan or microwave if needed.
7
Plate the grilled tuna alongside the roasted broccoli and quinoa.
8
Drizzle the fresh lemon juice over the tuna and vegetables before serving.