Name: Seared Tuna with Lemon-Herb Quinoa
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 tbsp extra virgin olive oil; 1 cup asparagus spears; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil

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

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Lemon-Herb Quinoa

Pan-seared Ahi tuna crusted in cracked pepper served over a zesty, herb-flecked quinoa and crisp asparagus for a bright and refreshing finish.

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NUTRITION

Protein

48.9g

Fat

22.3g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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PREPARATION

1
Pat the tuna steak dry with a paper towel and season both sides thoroughly with sea salt and black pepper.
2
Heat the avocado oil in a cast-iron skillet over medium-high heat until it is shimmering and very hot.
3
Sear the tuna for 1 to 2 minutes per side for a rare center, then transfer to a cutting board to rest for 3 minutes.
4
In the same skillet, sauté the asparagus spears for 3 to 4 minutes until they are tender-crisp and vibrant green.
5
In a medium mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, and chopped parsley.
6
Fold the cooked quinoa into the lemon-herb dressing, slice the tuna against the grain, and serve immediately alongside the asparagus.