Name: Pan-Seared Tuna with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Tuna steak; 0.5 cup Cooked quinoa; 1 cup Asparagus; 0.25 cup Plain Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 0.5 tbsp Extra virgin olive oil; 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 tuna steaks finished with a creamy lemon-dill sauce and served with nutty quinoa and tender roasted asparagus.

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NUTRITION

Protein

46.7g

Fat

18.0g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Pat the tuna steak dry and season both sides with sea salt and black pepper.
2
Heat extra virgin olive oil in a cast-iron skillet over medium-high heat until shimmering.
3
Sear the tuna for 2 minutes per side to achieve a golden crust and a tender medium-rare center.
4
In a small bowl, whisk together plain Greek yogurt, lemon juice, minced garlic, and chopped fresh dill.
5
Steam the asparagus until bright green and tender-crisp while warming the pre-cooked quinoa.
6
Plate the tuna over a bed of quinoa and asparagus, then finish with a generous drizzle of the lemon-dill sauce.