YOUR SOLIN GENERATED RECIPE
Seared Tuna Steak with Roasted Brussel Sprouts
Pan-seared yellowfin tuna steak paired with oven-roasted brussels sprouts, finished with a sprinkle of sea salt for a satisfyingly charred crunch.
INGREDIENTS
7.5 ounces Yellowfin Tuna Steak
1 cup Brussels Sprouts, halved
1 teaspoon Extra Virgin Olive Oil
Sea salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the halved brussels sprouts with half of the olive oil and a pinch of sea salt on the prepared baking sheet.
Roast the sprouts for 20-25 minutes, tossing halfway through, until they are tender and the edges are crispy.
While the sprouts roast, pat the tuna steak completely dry with paper towels and season both sides generously with salt and pepper.
Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat with the remaining half teaspoon of olive oil.
Once the pan is shimmering hot, sear the tuna steak for about 90 seconds per side for medium-rare, or longer if you prefer it more well-done.
Remove the tuna from the pan and let it rest for two minutes before slicing.
Serve the sliced tuna alongside the roasted brussels sprouts for a clean, high-protein lunch.