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 tsp Lemon zest; 1 tsp Minced 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

Pan-seared tuna steaks coated in a vibrant turmeric-lemon rub, served with nutty quinoa and crisp asparagus for a bright, nutrient-dense meal.

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NUTRITION

Protein

51.3g

Fat

17.5g

Carbs

29.6g

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 tsp Lemon zest

1 tsp Minced garlic

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PREPARATION

1
Pat the tuna steak dry with a paper towel to ensure a proper sear.
2
In a small bowl, whisk together 0.5 tbsp olive oil, ground turmeric, sea salt, black pepper, and lemon zest to create a paste.
3
Rub the spice mixture evenly over both sides of the tuna steak.
4
Heat the remaining 0.5 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering.
5
Sear the tuna for 1.5 to 2 minutes per side for medium-rare, or until a golden crust forms.
6
Remove the tuna from the pan and let it rest for 2 minutes on a cutting board.
7
In the same pan, quickly sauté the asparagus with minced garlic for 3 to 4 minutes until tender-crisp.
8
Slice the tuna against the grain and serve over the warm cooked quinoa with the sautéed asparagus.
9
Drizzle the fresh lemon juice over the entire plate before serving.