Grilled Tuna Steak with Roasted Potato and Leafy Greens

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

Grilled Tuna Steak with Roasted Potato and Leafy Greens

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak with Roasted Potato and Leafy Greens

Tuna steak seared on a hot grill and served with crispy roasted potato wedges and a bright lemon-dressed salad, finished with a pinch of flaky sea salt.

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NUTRITION

457kcal
Protein
46.2g
Fat
14.6g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Yellowfin Tuna Steak

200 grams Red Potato

1 tablespoon Extra Virgin Olive Oil

2 cups Mixed Leafy Greens

1 tablespoon Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the red potato into small wedges and toss with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on a baking sheet and roast for 20-25 minutes until golden and crispy.

  • 4

    While potatoes roast, preheat a grill pan or outdoor grill to medium-high heat.

  • 5

    Brush the tuna steak with a tiny amount of olive oil and season both sides with salt and black pepper.

  • 6

    Grill the tuna for 2-3 minutes per side for medium-rare, or until your preferred level of doneness is reached.

  • 7

    In a small bowl, whisk together the remaining olive oil and lemon juice to create a simple vinaigrette.

  • 8

    Toss the mixed leafy greens with the lemon vinaigrette.

  • 9

    Plate the grilled tuna alongside the roasted potatoes and the fresh salad, and serve immediately.

Grilled Tuna Steak with Roasted Potato and Leafy Greens

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

Grilled Tuna Steak with Roasted Potato and Leafy Greens

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak with Roasted Potato and Leafy Greens

Tuna steak seared on a hot grill and served with crispy roasted potato wedges and a bright lemon-dressed salad, finished with a pinch of flaky sea salt.

NUTRITION

457kcal
Protein
46.2g
Fat
14.6g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Yellowfin Tuna Steak

200 grams Red Potato

1 tablespoon Extra Virgin Olive Oil

2 cups Mixed Leafy Greens

1 tablespoon Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the red potato into small wedges and toss with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on a baking sheet and roast for 20-25 minutes until golden and crispy.

  • 4

    While potatoes roast, preheat a grill pan or outdoor grill to medium-high heat.

  • 5

    Brush the tuna steak with a tiny amount of olive oil and season both sides with salt and black pepper.

  • 6

    Grill the tuna for 2-3 minutes per side for medium-rare, or until your preferred level of doneness is reached.

  • 7

    In a small bowl, whisk together the remaining olive oil and lemon juice to create a simple vinaigrette.

  • 8

    Toss the mixed leafy greens with the lemon vinaigrette.

  • 9

    Plate the grilled tuna alongside the roasted potatoes and the fresh salad, and serve immediately.