Name: Pan-Seared Tuna with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Ahi tuna steak; 0.5 tbsp extra virgin olive oil; 0.5 cup cooked quinoa; 1 cup asparagus spears; 0.25 tbsp ghee; 1 tbsp fresh lemon juice; 1 tsp fresh parsley; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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 with Lemon-Herb Sauce

Pan-seared Ahi tuna steaks served over fluffy quinoa with crisp-tender asparagus, finished with a vibrant and zesty lemon-herb butter sauce.

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NUTRITION

Protein

44.4g

Fat

14.2g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Ahi tuna steak

0.5 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.25 tbsp ghee

1 tbsp fresh lemon juice

1 tsp fresh parsley

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the tuna steak dry with a paper towel and season both sides evenly with sea salt and black pepper.
2
Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
3
Carefully place the tuna in the hot skillet and sear for 90 seconds to 2 minutes per side for a perfect medium-rare center.
4
Remove the tuna from the pan and let it rest on a cutting board while you prepare the sides.
5
In the same skillet, add the asparagus spears and sauté for 3 to 5 minutes until they are bright green and crisp-tender.
6
In a small saucepan over low heat, melt the ghee and whisk in the minced garlic, fresh lemon juice, and chopped parsley until fragrant.
7
Slice the tuna against the grain and serve it over the warm cooked quinoa alongside the roasted asparagus.
8
Drizzle the zesty lemon-herb sauce over the tuna and vegetables before serving.