Name: Pan-Seared Tuna with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Yellowfin tuna steak; 1 tbsp Extra virgin olive oil; 1 tbsp Ghee; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 tbsp Fresh parsley; 1 tsp Fresh thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus spears; 1 cup Cauliflower rice

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-Herb Sauce

Pan-seared tuna steaks finished with a bright and velvety lemon-herb ghee sauce, served over a bed of light cauliflower rice and crisp roasted asparagus.

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NUTRITION

Protein

56.5g

Fat

30.6g

Carbs

15.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Yellowfin tuna steak

1 tbsp Extra virgin olive oil

1 tbsp Ghee

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 cup Cauliflower rice

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PREPARATION

1
Pat the tuna steak dry with a paper towel and season both sides evenly with the sea salt and black pepper.
2
Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering.
3
Carefully place the tuna in the hot skillet and sear for 1 to 2 minutes per side for a rare-to-medium-rare center, then remove from the pan to rest on a cutting board.
4
In the same skillet or a separate pan, sauté the cauliflower rice and asparagus spears over medium heat until the vegetables are tender and vibrant.
5
In a small saucepan over low heat, melt the ghee and whisk in the lemon juice, lemon zest, fresh parsley, and fresh thyme until well combined.
6
Slice the tuna steak against the grain into thick strips and serve over the bed of cauliflower rice and asparagus, drizzling the warm lemon-herb sauce over the top.