YOUR SOLIN GENERATED RECIPE
Pan-Seared Tuna with Zesty Quinoa Salad
Pan-seared tuna steak served over a refreshing quinoa salad tossed with crisp cucumbers and a bright lemon-herb dressing.
INGREDIENTS
7 oz tuna steak
0.5 cup cooked quinoa
0.5 cup cucumber
0.5 cup cherry tomatoes
0.25 whole avocado
1 tbsp fresh parsley
1 tsp olive oil
1 tsp extra virgin olive oil
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Pat the tuna steak dry with paper towels and season both sides evenly with half of the sea salt and black pepper.
Heat 1 tsp of olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering and hot.
Sear the tuna for approximately 1.5 to 2 minutes per side for medium-rare, then remove from the pan and let it rest on a cutting board.
In a medium mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped fresh parsley.
Whisk together the extra virgin olive oil, lemon juice, and the remaining sea salt and black pepper to create the dressing.
Pour the dressing over the quinoa mixture, toss to coat thoroughly, and gently fold in the diced avocado.
Slice the tuna steak against the grain into thin strips and serve immediately over the zesty quinoa salad.