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 cup cooked quinoa; 1 cup asparagus spears; 2 tsp avocado oil; 1 tsp lemon zest; 1 tbsp lemon juice; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp cracked black pepper; 1 tsp fresh parsley

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 encrusted with cracked peppercorns and lemon zest, served over fluffy quinoa and tender asparagus for a bright, citrusy finish.

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NUTRITION

Protein

51.4g

Fat

13.2g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

0.5 cup cooked quinoa

1 cup asparagus spears

2 tsp avocado oil

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp cracked black pepper

1 tsp fresh parsley

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PREPARATION

1
Pat the tuna steak dry with a paper towel and season both sides evenly with sea salt, cracked black pepper, and fresh lemon zest.
2
Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
3
Carefully place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side to achieve a golden crust while maintaining a medium-rare center.
4
Remove the tuna from the pan and let it rest on a cutting board for 2 minutes before slicing into thick strips.
5
In the same skillet, add the minced garlic and asparagus spears, sautéing for 3 to 4 minutes until the asparagus is tender-crisp and vibrant green.
6
Arrange the warm cooked quinoa on a plate, top with the sliced tuna and sautéed asparagus.
7
Drizzle the entire dish with fresh lemon juice and garnish with chopped parsley before serving.