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; 0.25 whole avocado; 1 tsp lemon zest; 1 tbsp fresh lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp garlic powder

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 Ahi tuna steaks crusted in black pepper and lemon zest, served over a bed of fluffy quinoa and crisp asparagus for a vibrant, citrusy finish.

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NUTRITION

Protein

52.3g

Fat

25.0g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.25 whole avocado

1 tsp lemon zest

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

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PREPARATION

1
Pat the tuna steak dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.
2
Heat half of the olive oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.
3
Place the tuna in the hot pan and sear for 90 seconds to 2 minutes per side to achieve a golden crust and a pink, medium-rare center.
4
Remove the tuna from the pan and set it aside to rest; add the remaining oil and the asparagus spears to the same pan.
5
Sauté the asparagus for 3 to 5 minutes until tender-crisp and bright green, then remove from heat.
6
Arrange the warm quinoa in a bowl, top with the sliced tuna and asparagus, then finish with avocado, lemon zest, and fresh lemon juice.