Name: Pan-Seared Tuna with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ahi tuna steak; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 0.25 cup Nonfat Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 1 tsp Avocado oil; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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 Lemon-Dill Sauce

Pan-seared ahi tuna steaks finished with a bright, creamy lemon-dill yogurt sauce and served over nutty quinoa with crisp-tender roasted asparagus.

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NUTRITION

Protein

57.2g

Fat

15.4g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.25 cup Nonfat Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 tsp Avocado oil

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and garlic powder until the sauce is smooth and creamy.
2
Trim the woody ends off the asparagus and toss the spears with extra virgin olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper.
3
Heat a large skillet over medium-high heat with the avocado oil until shimmering.
4
Season the ahi tuna steak with the remaining sea salt and black pepper on both sides.
5
Place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side for a perfect medium-rare center.
6
While the tuna sears, lightly sauté the asparagus in a separate pan until crisp-tender and vibrant green.
7
Place the warm cooked quinoa on a plate, top with the sautéed asparagus and the sliced tuna steak.
8
Finish the dish by drizzling the chilled lemon-dill sauce over the tuna for a refreshing contrast.