Pan-Seared Tuna with Lemon-Dill Sauce

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

Pan-Seared Tuna with Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tuna with Lemon-Dill Sauce

Pan-seared ahi tuna steaks served with a zesty lemon-dill yogurt sauce alongside fluffy quinoa and crisp asparagus for a vibrant, protein-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

417kcal
Protein
55.0g
Fat
8.8g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 tsp Dijon mustard

0.5 cup Cooked quinoa

1 cup Asparagus spears

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the tuna steak dry with paper towels and season both sides with the sea salt and black pepper.

  • 2

    In a small bowl, whisk together the Greek yogurt, finely chopped fresh dill, lemon juice, and Dijon mustard until the sauce is creamy and well combined.

  • 3

    Heat the avocado 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 rare to medium-rare center.

  • 5

    While the tuna rests for a few minutes, steam the asparagus spears until they are tender-crisp and bright green.

  • 6

    Slice the tuna against the grain into thick pieces and serve over the warm quinoa with the asparagus and a generous dollop of the lemon-dill sauce.

Pan-Seared Tuna with Lemon-Dill Sauce

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

Pan-Seared Tuna with Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tuna with Lemon-Dill Sauce

Pan-seared ahi tuna steaks served with a zesty lemon-dill yogurt sauce alongside fluffy quinoa and crisp asparagus for a vibrant, protein-packed meal.

NUTRITION

417kcal
Protein
55.0g
Fat
8.8g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 tsp Dijon mustard

0.5 cup Cooked quinoa

1 cup Asparagus spears

PREPARATION

  • 1

    Pat the tuna steak dry with paper towels and season both sides with the sea salt and black pepper.

  • 2

    In a small bowl, whisk together the Greek yogurt, finely chopped fresh dill, lemon juice, and Dijon mustard until the sauce is creamy and well combined.

  • 3

    Heat the avocado 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 rare to medium-rare center.

  • 5

    While the tuna rests for a few minutes, steam the asparagus spears until they are tender-crisp and bright green.

  • 6

    Slice the tuna against the grain into thick pieces and serve over the warm quinoa with the asparagus and a generous dollop of the lemon-dill sauce.