Name: Pan-Seared Tuna with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ahi tuna steak; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 0.25 cup Plain Greek yogurt; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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 ahi tuna steaks served over fluffy quinoa and roasted asparagus, topped with a creamy, zesty lemon-dill sauce.

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NUTRITION

Protein

57.9g

Fat

18.0g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.25 cup Plain Greek yogurt

1 tbsp Extra virgin olive oil

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Season the tuna steak on both sides with the sea salt and black pepper.
2
Heat half of the olive oil in a skillet over medium heat and sauté the asparagus spears until tender-crisp, then remove and set aside.
3
In a small bowl, whisk together the Greek yogurt, fresh dill, lemon juice, lemon zest, and minced garlic to create the sauce.
4
Wipe the skillet clean, add the remaining oil, and sear the tuna over medium-high heat for 1 to 2 minutes per side for a perfect medium-rare center.
5
Serve the tuna over the cooked quinoa and asparagus, generously drizzling the zesty lemon-dill sauce over the top.