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

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-Dill Sauce

Pan-seared Ahi tuna steaks finished with a velvety lemon-dill sauce and served alongside crisp-tender asparagus for a refreshing meal.

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NUTRITION

Protein

47.8g

Fat

17.2g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Ahi tuna steak

1 tbsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.25 cup cooked quinoa

1 clove garlic

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PREPARATION

1
Pat the tuna steaks dry with paper towels and season both sides evenly with sea salt and black pepper.
2
In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and lemon zest until the sauce is smooth and creamy.
3
Heat 0.5 tbsp of olive oil in a large skillet over medium-high heat; sauté the asparagus and minced garlic for 4-5 minutes until bright green and tender.
4
Remove the asparagus from the pan and set aside; add the remaining 0.5 tbsp of olive oil to the same pan.
5
Sear the tuna steaks for 1.5 to 2 minutes per side for a perfect medium-rare center.
6
Plate the tuna over the warm cooked quinoa, drizzle with the lemon-dill sauce, and serve with the garlic-roasted asparagus.