Name: Golden Pan-Seared Tuna with Zesty Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ahi tuna steak; 1 tbsp extra virgin olive oil; 0.5 cup cooked quinoa; 1 cup asparagus spears; 0.5 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh lemon juice; 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

Golden pan-seared tuna steaks crusted in turmeric and black pepper, served alongside zesty lemon-infused quinoa and crisp asparagus for a vibrant finish.

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NUTRITION

Protein

51.6g

Fat

18.1g

Carbs

31.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 clove garlic

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PREPARATION

1
Pat the tuna steak dry with a paper towel and season both sides evenly with the ground turmeric, sea salt, and black pepper.
2
Heat a cast-iron skillet over medium-high heat and add half of the extra virgin olive oil.
3
Add the asparagus spears and minced garlic to the skillet, sautéing for 4 to 5 minutes until they are tender-crisp.
4
Remove the asparagus and garlic from the pan, add the remaining olive oil, and sear the tuna steak for 1 to 2 minutes per side for a perfect medium-rare finish.
5
In a small bowl, toss the warm cooked quinoa with the fresh lemon juice until the grains are well coated and bright.
6
Arrange the lemon-infused quinoa on a plate, side with the garlic asparagus, and top with the golden-crusted tuna steak.