Name: Pan-Seared Tuna with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 oz Yellowfin tuna steak; 1 tbsp Extra virgin olive oil; 0.25 cup Plain non-fat Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 tuna steaks finished with a bright, creamy lemon-dill yogurt sauce and served alongside fluffy quinoa and vibrant, crisp-tender asparagus.

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NUTRITION

Protein

45.2g

Fat

17.2g

Carbs

32.0g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Yellowfin tuna steak

1 tbsp Extra virgin olive oil

0.25 cup Plain non-fat Greek yogurt

1 tbsp Fresh dill

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the tuna steak dry with paper towels and season both sides evenly with sea salt and black pepper.
2
In a small mixing bowl, whisk the Greek yogurt, chopped dill, lemon juice, lemon zest, and minced garlic until the sauce is smooth and combined.
3
Heat the olive oil in a heavy-bottomed skillet over medium-high heat until it begins to shimmer.
4
Carefully place the tuna in the hot skillet and sear for approximately 2 minutes per side for a medium-rare finish with a golden crust.
5
While the tuna cooks, steam the asparagus spears for 3 to 5 minutes until they are vibrant green and tender.
6
Serve the seared tuna over a bed of warm quinoa, plate the asparagus on the side, and top the fish with the prepared lemon-dill sauce.