YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Tuna with Zesty Lemon
Pan-seared ahi tuna steaks crusted in cracked peppercorns and served with vibrant lemon-garlic asparagus over a bed of fluffy, protein-rich quinoa.
INGREDIENTS
6.5 oz Ahi tuna steak
0.5 cup cooked quinoa
1 cup asparagus spears
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
1 whole garlic clove
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Pat the tuna steak dry with paper towels and season both sides evenly with sea salt, black pepper, and dried oregano.
Heat half of the olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering but not smoking.
Place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side for a medium-rare center, ensuring a golden-brown crust forms.
Remove the tuna from the pan and let it rest on a cutting board for 2 minutes before slicing into thick strips.
In the same skillet, add the remaining olive oil, minced garlic, and trimmed asparagus spears.
Sauté the asparagus for 4 to 5 minutes until tender-crisp and bright green, then stir in the lemon juice and zest.
Arrange the sliced tuna over the warm cooked quinoa and serve with the zesty asparagus on the side.