Name: Pan-Seared Tuna Patties with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Canned wild-caught tuna; 1 large Egg; 1 tbsp Almond flour; 1 tbsp Dijon mustard; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Avocado oil; 0.5 cup Carrots; 0.5 cup Parsnips; 1 tsp Dried thyme

Pan-Seared Tuna Patties with Roasted Root Vegetables

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 Patties with Roasted Root Vegetables

Flaky wild-caught tuna patties seared to a golden crisp and served alongside sweet, caramelized roasted carrots and parsnips.

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NUTRITION

Protein

44.2g

Fat

26.0g

Carbs

23.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned wild-caught tuna

1 large Egg

1 tbsp Almond flour

1 tbsp Dijon mustard

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

0.5 cup Carrots

0.5 cup Parsnips

1 tsp Dried thyme

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced carrots and parsnips with 0.5 tbsp of avocado oil, 1 tsp dried thyme, and 0.25 tsp of the sea salt.
3
Spread the vegetables in a single layer and roast for 20-25 minutes until tender and caramelized.
4
While the vegetables roast, combine the drained tuna, egg, almond flour, mustard, the remaining 0.25 tsp sea salt, and black pepper in a medium bowl.
5
Form the mixture into two thick patties, pressing firmly so they hold their shape.
6
Heat the remaining 0.5 tbsp of avocado oil in a non-stick skillet over medium-high heat.
7
Sear the tuna patties for 3 to 4 minutes per side until a golden-brown crust forms.
8
Serve the hot patties alongside the roasted root vegetables and enjoy immediately.