Seared Tuna Steak with Roasted Broccoli and Herb Lentils

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

Seared Tuna Steak with Roasted Broccoli and Herb Lentils

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Broccoli and Herb Lentils

Pan-seared tuna steak served over zesty herbed lentils and charred roasted broccoli, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

567kcal
Protein
66.2g
Fat
15.8g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Yellowfin Tuna Steak

3/4 cup Cooked Lentils

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Fresh Parsley, chopped

1 tablespoon Lemon Juice

1 clove Garlic, minced

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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 with half of the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    In a medium bowl, combine the cooked lentils with minced garlic, chopped parsley, and lemon juice, stirring well to incorporate the flavors.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Allow the tuna to rest for 2 minutes before slicing it against the grain.

  • 8

    Plate the herb lentils and roasted broccoli, then top with the sliced tuna and an extra squeeze of lemon if desired.

Seared Tuna Steak with Roasted Broccoli and Herb Lentils

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

Seared Tuna Steak with Roasted Broccoli and Herb Lentils

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Broccoli and Herb Lentils

Pan-seared tuna steak served over zesty herbed lentils and charred roasted broccoli, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

567kcal
Protein
66.2g
Fat
15.8g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Yellowfin Tuna Steak

3/4 cup Cooked Lentils

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Fresh Parsley, chopped

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    In a medium bowl, combine the cooked lentils with minced garlic, chopped parsley, and lemon juice, stirring well to incorporate the flavors.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Allow the tuna to rest for 2 minutes before slicing it against the grain.

  • 8

    Plate the herb lentils and roasted broccoli, then top with the sliced tuna and an extra squeeze of lemon if desired.