Name: Grilled Tuna Steak with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Yellowfin Tuna Steak; 2/3 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1/4 teaspoon Garlic Powder; Sea salt and black pepper to taste

Grilled Tuna Steak with Quinoa and Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak with Quinoa and Roasted Broccoli

A seared tuna steak paired with fluffy quinoa and charred broccoli, finished with a squeeze of lemon and a sprinkle of toasted sesame seeds.

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NUTRITION

Protein

43g

Fat

12.7g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Yellowfin Tuna Steak

2/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/4 teaspoon Garlic Powder

Sea salt and black pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with one teaspoon of olive oil, garlic powder, and a pinch of sea salt.
3
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are tender and slightly charred.
4
While the broccoli roasts, season the tuna steak with sea salt and black pepper, then brush with the remaining teaspoon of olive oil.
5
Heat a grill pan or cast-iron skillet over medium-high heat and sear the tuna for about 2 minutes per side for a medium-rare center.
6
Warm the pre-cooked quinoa if necessary and fluff it with a fork.
7
Plate the quinoa and roasted broccoli, place the grilled tuna on top, and finish with a bright squeeze of fresh lemon juice.