Seared Tuna with Lemon-Herb Sauce

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

Seared Tuna with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Lemon-Herb Sauce

Pan-seared Ahi tuna steaks finished with a bright, zesty lemon-herb drizzle and served alongside fluffy quinoa and crisp-tender roasted asparagus.

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NUTRITION

458kcal
Protein
48.7g
Fat
17.9g
Carbs
27.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

2 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

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PREPARATION

  • 1

    In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, chopped parsley, and fresh dill to create the herb sauce.

  • 2

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

  • 3

    Steam the asparagus spears for 3-4 minutes until they are bright green and crisp-tender, then set aside.

  • 4

    Heat the avocado oil in a heavy-bottomed or cast-iron skillet over medium-high heat until the oil is shimmering and very hot.

  • 5

    Carefully place the tuna steak in the skillet and sear for approximately 1.5 minutes per side for a rare center, or 2 minutes per side for medium-rare.

  • 6

    Remove the tuna from the pan and let it rest for 2 minutes before slicing into thin strips across the grain.

  • 7

    Place the warm cooked quinoa on a plate, arrange the sliced tuna and asparagus on top, and finish by drizzling the lemon-herb sauce over the entire dish.

Seared Tuna with Lemon-Herb Sauce

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

Seared Tuna with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Lemon-Herb Sauce

Pan-seared Ahi tuna steaks finished with a bright, zesty lemon-herb drizzle and served alongside fluffy quinoa and crisp-tender roasted asparagus.

NUTRITION

458kcal
Protein
48.7g
Fat
17.9g
Carbs
27.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

2 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

  • 1

    In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, chopped parsley, and fresh dill to create the herb sauce.

  • 2

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

  • 3

    Steam the asparagus spears for 3-4 minutes until they are bright green and crisp-tender, then set aside.

  • 4

    Heat the avocado oil in a heavy-bottomed or cast-iron skillet over medium-high heat until the oil is shimmering and very hot.

  • 5

    Carefully place the tuna steak in the skillet and sear for approximately 1.5 minutes per side for a rare center, or 2 minutes per side for medium-rare.

  • 6

    Remove the tuna from the pan and let it rest for 2 minutes before slicing into thin strips across the grain.

  • 7

    Place the warm cooked quinoa on a plate, arrange the sliced tuna and asparagus on top, and finish by drizzling the lemon-herb sauce over the entire dish.