Name: Seared Herb-Crusted Tuna with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Ahi Tuna Steak; 1/2 cup Cooked Quinoa; 2 cups Broccoli Florets; 2.5 tsp Extra Virgin Olive Oil; 1 tsp Dried Oregano; 1 tsp Dried Thyme; 1 tsp Lemon Zest

Seared Herb-Crusted Tuna with Roasted Broccoli and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Seared Herb-Crusted Tuna with Roasted Broccoli and Quinoa

Pan-seared tuna steaks crusted with dried herbs and lemon zest, served with fluffy quinoa and oven-roasted broccoli florets for a satisfyingly crisp finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.9g

Fat

14.3g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Ahi Tuna Steak

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

2.5 tsp Extra Virgin Olive Oil

1 tsp Dried Oregano

1 tsp Dried Thyme

1 tsp Lemon Zest

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
In a bowl, toss the broccoli florets with 1.5 teaspoons of olive oil, salt, and pepper.
3
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are browned and tender.
4
While the broccoli roasts, ensure your quinoa is cooked and kept warm.
5
On a small plate, combine the dried oregano, dried thyme, lemon zest, and a pinch of salt.
6
Pat the tuna steak dry with a paper towel and press both sides firmly into the herb mixture to create an even crust.
7
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
8
Sear the tuna steak for 1.5 to 2 minutes per side for a medium-rare center, or longer if you prefer it more well-done.
9
Slice the tuna against the grain and serve immediately over the quinoa with the roasted broccoli on the side.