Tuna Steak with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Steak with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Tuna Steak with Roasted Broccoli and Quinoa

Pan-seared tuna steak with nutty quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

395kcal
Protein
42.6g
Fat
12.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 ounces Yellowfin Tuna Steak

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are tender and slightly charred.

  • 3

    Season the tuna steak generously with sea salt and cracked black pepper on both sides.

  • 4

    Heat the remaining teaspoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 5

    Sear the tuna steak for approximately 90 seconds per side for a perfect medium-rare center, or longer if you prefer it more well-done.

  • 6

    Warm the pre-cooked quinoa in a small pan or the microwave until heated through.

  • 7

    Plate the seared tuna alongside the quinoa and roasted broccoli, finishing the entire dish with a bright squeeze of fresh lemon juice.

Tuna Steak with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Steak with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Tuna Steak with Roasted Broccoli and Quinoa

Pan-seared tuna steak with nutty quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

395kcal
Protein
42.6g
Fat
12.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 ounces Yellowfin Tuna Steak

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are tender and slightly charred.

  • 3

    Season the tuna steak generously with sea salt and cracked black pepper on both sides.

  • 4

    Heat the remaining teaspoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 5

    Sear the tuna steak for approximately 90 seconds per side for a perfect medium-rare center, or longer if you prefer it more well-done.

  • 6

    Warm the pre-cooked quinoa in a small pan or the microwave until heated through.

  • 7

    Plate the seared tuna alongside the quinoa and roasted broccoli, finishing the entire dish with a bright squeeze of fresh lemon juice.