Name: Pan-Seared Tuna with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Ahi tuna steak; 1 tsp Avocado oil; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tbsp Fresh parsley; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus spears; 0.25 cup Cooked quinoa

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-Herb Sauce

Pan-seared Ahi tuna steaks finished with a vibrant lemon-herb drizzle and served alongside crisp-tender asparagus for a bright, nutrient-dense meal.

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NUTRITION

Protein

55.8g

Fat

21.5g

Carbs

19.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Ahi tuna steak

1 tsp Avocado oil

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 cup Cooked quinoa

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PREPARATION

1
In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and chopped parsley to create the herb sauce.
2
Pat the tuna steak completely dry with paper towels and season both sides evenly with sea salt and black pepper.
3
Heat a cast-iron or heavy-bottomed skillet over medium-high heat and add the avocado oil.
4
Once the oil is shimmering, sear the tuna for 1 to 2 minutes per side for a rare to medium-rare center.
5
Remove the tuna from the pan and let it rest on a cutting board for 2 minutes before slicing into thick strips.
6
In the same pan, quickly sauté the asparagus spears for 3 to 4 minutes until they are bright green and crisp-tender.
7
Plate the sliced tuna over the warm quinoa, arrange the asparagus on the side, and spoon the lemon-herb sauce generously over the fish.