YOUR SOLIN GENERATED RECIPE
Seared Tuna Steak with Roasted Asparagus
Pan-seared tuna steaks seasoned with cracked black pepper and served with oven-roasted asparagus spears, finished with a bright and zesty lemon squeeze.
INGREDIENTS
6 ounces Yellowfin Tuna Steak
10 large Asparagus spears
2 teaspoons Avocado Oil
1 tablespoon fresh Lemon Juice
0.5 teaspoon Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with one teaspoon of avocado oil and a pinch of salt and pepper.
Spread the asparagus in a single layer on the baking sheet and roast for 10-12 minutes until tender yet crisp.
While the asparagus roasts, pat the tuna steak dry with a paper towel and season both sides generously with the remaining salt and cracked black pepper.
Heat the remaining teaspoon of avocado oil in a cast-iron skillet over high heat until just starting to smoke.
Place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side for a perfect medium-rare center.
Remove the tuna from the pan and let it rest for 2 minutes before slicing.
Plate the sliced tuna alongside the roasted asparagus and drizzle everything with fresh lemon juice before serving.