Name: Seared Tuna Steak with Roasted Broccoli and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Ahi Tuna Steak; 1.5 cups Broccoli Florets; 1 cup sliced Carrots; 1 tbsp Avocado Oil; 1 tbsp Coconut Aminos; 1 tsp Sesame Seeds

Seared Tuna Steak with Roasted Broccoli and Carrots

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

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Broccoli and Carrots

Ahi tuna steak pan-seared until rare and served alongside oven-roasted broccoli and carrots, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

Protein

43.4g

Fat

17.7g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Ahi Tuna Steak

1.5 cups Broccoli Florets

1 cup sliced Carrots

1 tbsp Avocado Oil

1 tbsp Coconut Aminos

1 tsp Sesame Seeds

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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 and sliced carrots with half of the avocado oil, salt, and pepper.
3
Spread the vegetables in a single layer and roast for 18-20 minutes until the edges are slightly caramelized.
4
Pat the tuna steak dry with a paper towel and season both sides with salt and pepper.
5
Heat the remaining avocado oil in a cast-iron skillet over medium-high heat until shimmering.
6
Sear the tuna steak for about 1-2 minutes per side for a perfect rare-to-medium-rare center.
7
Remove the tuna from the pan and let it rest for 2 minutes before slicing against the grain.
8
Plate the roasted vegetables and top with the sliced tuna, then drizzle with coconut aminos and garnish with toasted sesame seeds.