Pan-Seared Tuna with Lemon-Herb Sauce

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

Pan-Seared Tuna with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tuna with Lemon-Herb Sauce

Pan-seared tuna steaks drizzled with a zesty lemon-herb sauce and served alongside fluffy quinoa and crisp asparagus for a vibrant finish.

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NUTRITION

494kcal
Protein
52.1g
Fat
18.1g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Yellowfin tuna steak

0.5 cup Quinoa

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

  • 1

    Pat the tuna steak dry with paper towels and season both sides with half of the sea salt and black pepper.

  • 2

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and oregano to create the sauce.

  • 3

    Heat a heavy cast-iron skillet over medium-high heat until it is very hot but not smoking.

  • 4

    Place the tuna in the pan and sear for approximately 90 seconds to 2 minutes per side for a medium-rare center with a golden crust.

  • 5

    While the tuna rests, steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp.

  • 6

    Plate the sliced tuna over a bed of warm, fluffy quinoa with the asparagus on the side, then spoon the lemon-herb sauce over the fish before serving.

Pan-Seared Tuna with Lemon-Herb Sauce

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

Pan-Seared Tuna with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tuna with Lemon-Herb Sauce

Pan-seared tuna steaks drizzled with a zesty lemon-herb sauce and served alongside fluffy quinoa and crisp asparagus for a vibrant finish.

NUTRITION

494kcal
Protein
52.1g
Fat
18.1g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Yellowfin tuna steak

0.5 cup Quinoa

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

  • 1

    Pat the tuna steak dry with paper towels and season both sides with half of the sea salt and black pepper.

  • 2

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and oregano to create the sauce.

  • 3

    Heat a heavy cast-iron skillet over medium-high heat until it is very hot but not smoking.

  • 4

    Place the tuna in the pan and sear for approximately 90 seconds to 2 minutes per side for a medium-rare center with a golden crust.

  • 5

    While the tuna rests, steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp.

  • 6

    Plate the sliced tuna over a bed of warm, fluffy quinoa with the asparagus on the side, then spoon the lemon-herb sauce over the fish before serving.