Name: Pan-Seared Zesty Tuna Steaks
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 oz Yellowfin tuna steak; 0.25 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Cooked quinoa; 1 cup Asparagus spears; 0.25 tsp Ghee

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Zesty Tuna Steaks

Pan-seared tuna steaks marinated in a bright lemon-garlic infusion, served with fluffy quinoa and crisp asparagus for a vibrant, protein-packed meal.

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NUTRITION

Protein

44.3g

Fat

7.7g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Yellowfin tuna steak

0.25 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cooked quinoa

1 cup Asparagus spears

0.25 tsp Ghee

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PREPARATION

1
In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper.
2
Place the tuna steak in a shallow dish and pour the marinade over it, coating both sides evenly; let it marinate for 10 minutes at room temperature.
3
Heat a cast-iron skillet over medium-high heat until it is very hot and slightly smoking.
4
Sear the tuna steak for 1.5 to 2 minutes per side for a perfect medium-rare, or longer if you prefer it more well-done.
5
While the tuna is searing, steam the asparagus spears for 4 to 5 minutes until tender-crisp, then toss them with the ghee.
6
Serve the seared tuna steak over the warm fluffy quinoa with the buttery asparagus on the side.