Name: Pan-Seared Tuna with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ahi tuna steak; 0.25 cup Dry quinoa; 1 cup Asparagus spears; 0.5 tbsp Extra virgin olive oil; 0.25 tbsp Ghee; 1 tbsp Fresh lemon juice; 1 tbsp Fresh parsley; 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-Herb Sauce

Pan-seared ahi tuna steaks drizzled with a vibrant lemon-parsley sauce and served alongside fluffy quinoa and crisp roasted asparagus.

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NUTRITION

Protein

50.9g

Fat

15.3g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

0.25 cup Dry quinoa

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

0.25 tbsp Ghee

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Rinse the quinoa under cold water and place in a small pot with 0.5 cup of water, bringing to a boil before simmering covered for 15 minutes.
2
Trim the woody ends of the asparagus spears and toss with a small amount of oil, then roast at 400 degrees Fahrenheit for 10-12 minutes until tender.
3
Season both sides of the tuna steak evenly with the sea salt, black pepper, and garlic powder.
4
Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until shimmering.
5
Sear the tuna for approximately 90 seconds per side for a rare center, or longer if you prefer it more well-done.
6
In a small saucepan, melt the ghee over low heat and whisk in the fresh lemon juice and chopped parsley.
7
Slice the tuna against the grain and serve over the cooked quinoa with the roasted asparagus, drizzling the lemon-herb sauce over the top.