Name: Pan-Seared Tuna with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz tuna fillet; 0.5 cup sweet potato; 0.5 cup beets; 0.5 cup pumpkin; 0.5 cup cottage cheese; 0.5 tbsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme; 1 tsp lemon juice

Pan-Seared Tuna with Roasted Root Vegetables

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 Roasted Root Vegetables

Fresh tuna steaks seared to perfection and served over a bed of earthy roasted root vegetables with a creamy, protein-rich dollop of cottage cheese.

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NUTRITION

Protein

45.6g

Fat

11.1g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

4 oz tuna fillet

0.5 cup sweet potato

0.5 cup beets

0.5 cup pumpkin

0.5 cup cottage cheese

0.5 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Peel and cube the sweet potato, beets, and pumpkin into 1/2-inch pieces.
3
In a large bowl, toss the cubed vegetables with avocado oil, dried thyme, and half of the sea salt and black pepper until well coated.
4
Spread the vegetables in a single layer on the baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
5
While the vegetables roast, pat the tuna fillets dry with a paper towel and season both sides with the remaining salt and pepper.
6
Heat a cast-iron skillet over medium-high heat until it is very hot, then sear the tuna for 1-2 minutes per side for a perfect medium-rare center.
7
Arrange the roasted root vegetables on a plate, top with the seared tuna, and finish with a cold dollop of cottage cheese and a bright squeeze of lemon juice.