Name: Golden Pan-Seared Tuna with Zesty Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Ahi tuna steak; 1 tbsp Extra virgin olive oil; 0.25 cup Cooked quinoa; 1 cup Asparagus spears; 1 tsp Lemon zest; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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

Pan-seared tuna steaks crusted in cracked pepper and lemon zest, served over a bed of fluffy quinoa and crisp-tender asparagus for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

56.8g

Fat

17.1g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

0.25 cup Cooked quinoa

1 cup Asparagus spears

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Pat the tuna steak dry with paper towels and season both sides evenly with sea salt, black pepper, and fresh lemon zest.
2
Heat half of the olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering and just starting to smoke.
3
Place the tuna in the skillet and sear for 1 to 2 minutes per side for a perfect medium-rare finish, then transfer to a cutting board to rest.
4
Add the remaining olive oil to the same skillet along with the minced garlic and trimmed asparagus spears.
5
Sauté the asparagus for 3 to 5 minutes, tossing frequently, until they are bright green and develop slight charred spots.
6
Arrange the warm quinoa on a plate, top with the sautéed asparagus and sliced tuna, then finish with a bright drizzle of fresh lemon juice.