Name: Pan-Seared Tuna with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Tuna steak; 0.5 tbsp Olive oil; 0.25 cup Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 0.5 cup Cooked quinoa; 1 cup Asparagus; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 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

Pan-Seared Tuna with Lemon-Dill Sauce

Fresh tuna steaks are pan-seared to a buttery finish and drizzled with a bright lemon-dill yogurt sauce alongside crisp roasted asparagus.

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NUTRITION

Protein

58.2g

Fat

21.8g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Tuna steak

0.5 tbsp Olive oil

0.25 cup Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 cup Cooked quinoa

1 cup Asparagus

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

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PREPARATION

1
Prepare the quinoa by simmering in water until fluffy and tender, then set aside.
2
Snap the woody ends off the asparagus and toss with a small drizzle of oil and a pinch of salt, then roast at 400°F for 10 minutes until slightly charred.
3
In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and garlic powder until the sauce is smooth and creamy.
4
Pat the tuna steaks dry with paper towels and season both sides evenly with the sea salt and black pepper.
5
Heat the olive oil in a cast-iron skillet over medium-high heat until it is shimmering and very hot.
6
Sear the tuna for 1.5 to 2 minutes per side to achieve a golden-brown crust while maintaining a tender medium-rare center.
7
Slice the tuna against the grain and serve over the quinoa with roasted asparagus and a generous dollop of the lemon-dill sauce.