Seared 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.

Seared Tuna Steak with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Broccoli and Quinoa

Pan-seared Ahi tuna with a savory sesame crust, served alongside fluffy quinoa and tender roasted broccoli florets finished with a bright squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

491kcal
Protein
39.4g
Fat
19g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Yellowfin Tuna Steak

3/4 cup Cooked Quinoa

2 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tsp Sesame Seeds

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Pat the tuna steak dry with a paper towel and press the sesame seeds onto both sides to create a light crust.

  • 4

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

  • 5

    Sear the tuna for approximately 90 seconds per side for a perfect medium-rare center.

  • 6

    Fluff the pre-cooked quinoa and plate it alongside the roasted broccoli and sliced tuna steak.

  • 7

    Finish the dish with a squeeze of fresh lemon juice for a bright, clean flavor profile.

Seared 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.

Seared Tuna Steak with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Broccoli and Quinoa

Pan-seared Ahi tuna with a savory sesame crust, served alongside fluffy quinoa and tender roasted broccoli florets finished with a bright squeeze of lemon.

NUTRITION

491kcal
Protein
39.4g
Fat
19g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Yellowfin Tuna Steak

3/4 cup Cooked Quinoa

2 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tsp Sesame Seeds

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Pat the tuna steak dry with a paper towel and press the sesame seeds onto both sides to create a light crust.

  • 4

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

  • 5

    Sear the tuna for approximately 90 seconds per side for a perfect medium-rare center.

  • 6

    Fluff the pre-cooked quinoa and plate it alongside the roasted broccoli and sliced tuna steak.

  • 7

    Finish the dish with a squeeze of fresh lemon juice for a bright, clean flavor profile.