Name: Pan-Seared Tuna with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Ahi tuna steak; 0.5 tbsp olive oil; 0.25 cup plain Greek yogurt; 1 tbsp fresh dill; 1 tbsp lemon juice; 0.5 tsp lemon zest; 1 clove garlic; 0.5 cup cooked quinoa; 1 cup asparagus spears; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tuna with Lemon-Dill Sauce

Ahi tuna steaks pan-seared to a buttery rare finish and drizzled with a zesty lemon-dill yogurt sauce over a bed of fluffy quinoa and tender asparagus.

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NUTRITION

Protein

39.2g

Fat

14.2g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Ahi tuna steak

0.5 tbsp olive oil

0.25 cup plain Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

0.5 cup cooked quinoa

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, lemon zest, and minced garlic to create the sauce.
2
Pat the tuna steak dry with a paper towel and season both sides evenly with sea salt and black pepper.
3
Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
4
Place the tuna in the hot skillet and sear for 90 seconds to 2 minutes per side for a perfect medium-rare center.
5
Remove the tuna from the pan and let it rest on a cutting board for 2 minutes before slicing into thick strips.
6
While the tuna rests, add the asparagus to the same skillet and sauté for 3 to 4 minutes until bright green and crisp-tender.
7
Plate the cooked quinoa and asparagus, top with the sliced tuna, and finish with a generous drizzle of the lemon-dill sauce.