Name: Seared Tuna with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Ahi tuna steak; 1 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Fresh parsley; 1 tbsp Fresh chives; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Ghee

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

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Lemon-Herb Sauce

Fresh tuna steaks pan-seared to a buttery rare finish and drizzled with a vibrant lemon-herb sauce, served alongside fluffy quinoa and crisp roasted asparagus.

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NUTRITION

Protein

52.4g

Fat

25.5g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh parsley

1 tbsp Fresh chives

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Ghee

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PREPARATION

1
Season the tuna steak on both sides with the sea salt and black pepper.
2
Toss the asparagus spears with half of the olive oil and a pinch of salt, then roast at 400°F for 10 minutes until tender.
3
In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, chopped parsley, and chopped chives to create the sauce.
4
Heat a cast-iron skillet over medium-high heat and add the ghee.
5
Once the skillet is hot, sear the tuna steak for approximately 90 seconds per side for a rare center.
6
Remove the tuna from the pan and let it rest for 2 minutes before slicing into half-inch thick pieces.
7
Place the warm quinoa on a plate and top with the roasted asparagus.
8
Arrange the sliced tuna over the quinoa and drizzle the lemon-herb sauce generously over the fish before serving.