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; 0.5 tbsp extra virgin olive oil; 1 cup asparagus spears; 0.25 cup cooked quinoa; 0.25 whole avocado; 1 tsp lemon zest; 1 tbsp lemon juice; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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 crusted in cracked pepper and lemon zest, served over a vibrant bed of sautéed asparagus and fluffy quinoa.

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NUTRITION

Protein

49.8g

Fat

17.5g

Carbs

23.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

0.25 cup cooked quinoa

0.25 whole avocado

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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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 hot.
3
Sear the tuna for 1.5 to 2 minutes per side for a medium-rare finish, then transfer to a cutting board to rest.
4
In the same skillet, add the remaining olive oil and sauté the asparagus and minced garlic until tender-crisp and fragrant.
5
Toss the cooked quinoa into the skillet with the asparagus to warm through, then finish with a squeeze of fresh lemon juice.
6
Slice the tuna against the grain into thin strips and serve atop the quinoa and asparagus mixture, garnished with sliced avocado.