YOUR SOLIN GENERATED RECIPE
Grilled Tuna Steak with Roasted Broccoli and Quinoa
Tuna steak seared with lemon and herbs, served over fluffy quinoa and charred roasted broccoli with a zesty garlic finish.
INGREDIENTS
7.5 oz Yellowfin Tuna Steak
0.5 cup cooked Quinoa
2 cups Broccoli florets
1.5 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, minced garlic, sea salt, and black pepper on the prepared baking sheet.
Roast the broccoli for 15-20 minutes until the edges are crispy and the stems are tender.
While the broccoli roasts, prepare the quinoa according to package instructions if not already cooked.
Pat the tuna steak dry and season both sides with salt, pepper, and a pinch of dried herbs if desired.
Heat a grill pan or cast-iron skillet over medium-high heat with the remaining olive oil.
Sear the tuna steak for about 2 minutes per side for a medium-rare center, or longer if you prefer it more well-done.
Fluff the cooked quinoa with a fork and stir in the fresh lemon juice for brightness.
Plate the grilled tuna over the bed of quinoa and serve with the charred roasted broccoli on the side.