Name: Seared Tuna Salad with Roasted Beets and Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Ahi Tuna Steak; 1/2 cup Roasted Beets, sliced; 1 cup Steamed Broccoli florets; 2 cups Fresh Baby Spinach; 1 tablespoon Lemon Juice

Seared Tuna Salad with Roasted Beets and Broccoli

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

YOUR SOLIN GENERATED RECIPE

Seared Tuna Salad with Roasted Beets and Broccoli

Pan-seared Ahi tuna served over a bed of fresh spinach with earthy roasted beets and tender broccoli, finished with a bright lemon-herb drizzle.

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NUTRITION

Protein

54.1g

Fat

1.6g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

7 ounces Ahi Tuna Steak

1/2 cup Roasted Beets, sliced

1 cup Steamed Broccoli florets

2 cups Fresh Baby Spinach

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and roast the beets until tender, then slice into bite-sized rounds.
2
Steam the broccoli florets until they are bright green and just tender to the bite.
3
Season the tuna steak with a pinch of sea salt and black pepper, then sear in a hot non-stick pan for 1-2 minutes per side for a perfect rare-to-medium-rare finish.
4
Arrange a bed of fresh baby spinach on a large plate or bowl.
5
Top the spinach with the sliced roasted beets and steamed broccoli.
6
Slice the seared tuna into thin strips and place them over the vegetables.
7
Drizzle the entire salad with fresh lemon juice to bring all the flavors together with a bright citrus finish.