Name: Seared Tuna Steak with Roasted Zucchini and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Ahi Tuna Steak; 1 medium Zucchini; 1 medium Red Bell Pepper; 1.5 tablespoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 0.5 teaspoon Sea Salt and Black Pepper

Seared Tuna Steak with Roasted Zucchini and Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Zucchini and Bell Peppers

Pan-seared Ahi tuna served alongside oven-roasted zucchini and sweet bell peppers, finished with a bright squeeze of lemon and flaky sea salt.

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NUTRITION

Protein

45.2g

Fat

22.8g

Carbs

14.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Ahi Tuna Steak

1 medium Zucchini

1 medium Red Bell Pepper

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 teaspoon Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F.
2
Chop the zucchini and red bell pepper into bite-sized chunks.
3
Toss the vegetables on a baking sheet with one tablespoon of olive oil and a pinch of salt and pepper.
4
Roast the vegetables for 18 minutes until tender and slightly caramelized.
5
Pat the tuna steak dry with a paper towel and season both sides with salt and pepper.
6
Heat the remaining half tablespoon of olive oil in a heavy skillet over high heat.
7
Sear the tuna for 90 seconds per side for a perfect medium-rare center.
8
Plate the tuna alongside the roasted vegetables and finish with a bright squeeze of lemon juice.