Name: Seared Tuna Steak with Roasted Asparagus and Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Yellowfin Tuna Steak; 0.6 cup Asparagus spears, trimmed; 0.5 cup Zucchini, sliced; 0.5 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; Sea Salt and Black Pepper to taste

Seared Tuna Steak with Roasted Asparagus and Zucchini

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

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Asparagus and Zucchini

Pan-seared Ahi tuna served alongside oven-roasted asparagus and zucchini, finished with a squeeze of fresh lemon for a bright, citrusy zing.

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NUTRITION

Protein

51.2g

Fat

3.6g

Carbs

6.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Yellowfin Tuna Steak

0.6 cup Asparagus spears, trimmed

0.5 cup Zucchini, sliced

0.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Sea Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the trimmed asparagus and sliced zucchini with the olive oil, sea salt, and black pepper until lightly coated.
3
Spread the vegetables in a single layer on the baking sheet and roast for 12-15 minutes until tender-crisp and slightly browned.
4
While the vegetables roast, pat the tuna steak completely dry with a paper towel and season both sides generously with salt and pepper.
5
Heat a high-quality non-stick skillet over medium-high heat until very hot.
6
Place the tuna in the hot pan and sear for approximately 1 to 2 minutes per side for a perfect medium-rare center.
7
Remove the tuna from the pan and let it rest for 2 minutes before slicing.
8
Plate the roasted vegetables alongside the sliced tuna and finish with a bright squeeze of fresh lemon juice.