Name: Seared Tuna Steak with Roasted Broccoli and Herb Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Ahi Tuna Steak; 1/2 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2 teaspoons Avocado Oil; 1 tablespoon Fresh Parsley, chopped; 1 tablespoon Lemon Juice; 1 clove Garlic, minced

Seared Tuna Steak with Roasted Broccoli and Herb Quinoa

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

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Roasted Broccoli and Herb Quinoa

Pan-seared ahi tuna served alongside roasted broccoli and herb-flecked quinoa, finished with a bright and zesty lemon squeeze.

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NUTRITION

Protein

49.4g

Fat

13g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Ahi Tuna Steak

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Avocado Oil

1 tablespoon Fresh Parsley, chopped

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with one teaspoon of avocado oil, minced garlic, and a pinch of sea salt.
3
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.
4
While the broccoli roasts, warm the pre-cooked quinoa in a small saucepan and stir in the fresh parsley and half of the lemon juice.
5
Pat the tuna steak dry with a paper towel and season both sides with salt and cracked black pepper.
6
Heat the remaining teaspoon of avocado oil in a cast-iron skillet over medium-high heat until shimmering.
7
Sear the tuna steak for about 1-2 minutes per side for a perfect medium-rare center.
8
Remove the tuna from the pan and let it rest for 2 minutes before slicing into thick strips.
9
Plate the herb quinoa and roasted broccoli, then top with the sliced tuna and a final drizzle of lemon juice.