Seared Herb-Crusted Tuna Steak with Roasted Broccoli and Chickpeas

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

Seared Herb-Crusted Tuna Steak with Roasted Broccoli and Chickpeas

YOUR SOLIN GENERATED RECIPE

Seared Herb-Crusted Tuna Steak with Roasted Broccoli and Chickpeas

Pan-seared tuna steak coated in Mediterranean herbs, served with oven-roasted broccoli and chickpeas for a satisfying meal with a delightful crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

462kcal
Protein
45.9g
Fat
16.9g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Yellowfin Tuna Steak

1/2 cup Canned Chickpeas

1.5 cups Broccoli Florets

1 tablespoon Olive Oil

1 teaspoon Dried Oregano

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and drained chickpeas with half of the olive oil, salt, and pepper on the prepared baking sheet.

  • 3

    Roast the vegetables for 18-20 minutes until the broccoli is tender and the chickpeas are slightly crisp.

  • 4

    While the vegetables roast, pat the tuna steak dry and press the dried oregano, salt, and pepper firmly onto both sides to create a crust.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 6

    Place the tuna in the pan and sear for 1-2 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 tuna alongside the roasted broccoli and chickpeas, finishing the entire dish with a fresh squeeze of lemon juice.

Seared Herb-Crusted Tuna Steak with Roasted Broccoli and Chickpeas

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

Seared Herb-Crusted Tuna Steak with Roasted Broccoli and Chickpeas

YOUR SOLIN GENERATED RECIPE

Seared Herb-Crusted Tuna Steak with Roasted Broccoli and Chickpeas

Pan-seared tuna steak coated in Mediterranean herbs, served with oven-roasted broccoli and chickpeas for a satisfying meal with a delightful crunch.

NUTRITION

462kcal
Protein
45.9g
Fat
16.9g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Yellowfin Tuna Steak

1/2 cup Canned Chickpeas

1.5 cups Broccoli Florets

1 tablespoon Olive Oil

1 teaspoon Dried Oregano

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and drained chickpeas with half of the olive oil, salt, and pepper on the prepared baking sheet.

  • 3

    Roast the vegetables for 18-20 minutes until the broccoli is tender and the chickpeas are slightly crisp.

  • 4

    While the vegetables roast, pat the tuna steak dry and press the dried oregano, salt, and pepper firmly onto both sides to create a crust.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 6

    Place the tuna in the pan and sear for 1-2 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 tuna alongside the roasted broccoli and chickpeas, finishing the entire dish with a fresh squeeze of lemon juice.