Name: Pan-Seared Albacore with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Albacore tuna steak; 0.5 tbsp Extra virgin olive oil; 0.25 cup Plain Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder

Pan-Seared Albacore with Lemon-Dill Sauce

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Albacore with Lemon-Dill Sauce

Pan-seared albacore tuna steaks drizzled with a creamy lemon-dill sauce and served alongside nutty quinoa and crisp-tender asparagus.

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NUTRITION

Protein

53.1g

Fat

19.8g

Carbs

31.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Albacore tuna steak

0.5 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

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PREPARATION

1
Pat the tuna steak dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder.
2
Heat the extra virgin olive oil in a medium stainless steel or cast iron skillet over medium-high heat until shimmering.
3
Place the tuna in the hot skillet and sear for 2 minutes per side for a medium-rare center, or longer if preferred.
4
While the tuna cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and crisp-tender.
5
In a small mixing bowl, whisk together the Greek yogurt, chopped fresh dill, and lemon juice until the sauce is smooth.
6
Serve the seared tuna over a bed of warm quinoa with steamed asparagus on the side, drizzling the lemon-dill sauce over the fish.