YOUR SOLIN GENERATED RECIPE
Seared Tuna Steak with Roasted Asparagus and Cauliflower Mash
Pan-seared Ahi tuna served over creamy cauliflower mash with tender roasted asparagus, finished with a squeeze of lemon and a hint of nutty ghee.
INGREDIENTS
6.5 ounces Yellowfin Tuna Steak
1 cup Asparagus spears
2 cups Cauliflower florets
2 teaspoons Avocado Oil
1 teaspoon Ghee
1 tablespoon Non-fat Greek Yogurt
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with one teaspoon of avocado oil, sea salt, and cracked black pepper.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until very soft.
Drain the cauliflower thoroughly and transfer to a blender or food processor with the ghee and Greek yogurt, blending until smooth and velvety.
Pat the tuna steak dry with a paper towel and season both sides generously with salt and pepper.
Heat the remaining teaspoon of avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the tuna for 60-90 seconds per side for a perfect rare-to-medium-rare center.
Slice the tuna against the grain and serve immediately over the warm cauliflower mash with the roasted asparagus on the side.