Seared Tuna with Steamed Mote and Roasted Asparagus

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

Seared Tuna with Steamed Mote and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Steamed Mote and Roasted Asparagus

Pan-seared Ahi tuna served with tender steamed mote and oven-roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

444kcal
Protein
45.7g
Fat
15.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Ahi Tuna Steak

0.6 cup White Mote (Hominy)

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus, toss with half of the olive oil and a pinch of sea salt, then roast for 12-15 minutes until tender-crisp.

  • 3

    While the asparagus roasts, place the mote in a steamer basket over boiling water and steam for 5-8 minutes until heated through and softened.

  • 4

    Pat the tuna steak dry with a paper towel and season both sides with salt and cracked black pepper.

  • 5

    Heat the remaining olive oil in a cast-iron skillet over high heat until just beginning to smoke.

  • 6

    Sear the tuna for 1-2 minutes per side for a perfect rare to medium-rare center.

  • 7

    Plate the seared tuna alongside the steamed mote and roasted asparagus.

  • 8

    Drizzle the fresh lemon juice over the tuna and vegetables before serving.

Seared Tuna with Steamed Mote and Roasted Asparagus

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

Seared Tuna with Steamed Mote and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Steamed Mote and Roasted Asparagus

Pan-seared Ahi tuna served with tender steamed mote and oven-roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

444kcal
Protein
45.7g
Fat
15.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Ahi Tuna Steak

0.6 cup White Mote (Hominy)

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus, toss with half of the olive oil and a pinch of sea salt, then roast for 12-15 minutes until tender-crisp.

  • 3

    While the asparagus roasts, place the mote in a steamer basket over boiling water and steam for 5-8 minutes until heated through and softened.

  • 4

    Pat the tuna steak dry with a paper towel and season both sides with salt and cracked black pepper.

  • 5

    Heat the remaining olive oil in a cast-iron skillet over high heat until just beginning to smoke.

  • 6

    Sear the tuna for 1-2 minutes per side for a perfect rare to medium-rare center.

  • 7

    Plate the seared tuna alongside the steamed mote and roasted asparagus.

  • 8

    Drizzle the fresh lemon juice over the tuna and vegetables before serving.