Name: Seared Tuna with Lemon-Herb Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Ahi tuna steak; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 cup Asparagus spears; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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 served over a bed of fluffy lemon-herb quinoa alongside crisp-tender roasted asparagus for a vibrant, high-protein meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.8g

Fat

17.6g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the tuna steak on both sides with sea salt, black pepper, and garlic powder.
2
Heat half of the olive oil in a cast-iron skillet over medium-high heat until shimmering.
3
Sear the tuna for 1-2 minutes per side for a rare-to-medium-rare center, then set aside to rest.
4
In the same skillet, add the remaining oil and sauté the asparagus for 4-5 minutes until bright green and slightly charred.
5
In a small bowl, fluff the warm cooked quinoa and fold in the lemon juice, zest, and fresh parsley.
6
Slice the tuna against the grain and serve immediately over the quinoa with the asparagus on the side.