Pan-Seared Tuna with Lemon-Herb Sauce

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

Pan-Seared Tuna with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tuna with Lemon-Herb Sauce

Pan-seared ahi tuna steaks finished with a bright lemon-caper herb sauce, served alongside fluffy quinoa and crisp-tender roasted asparagus.

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NUTRITION

434kcal
Protein
48.0g
Fat
14.2g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Capers

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Pat the ahi tuna steak completely dry with paper towels and season both sides with the sea salt and black pepper.

  • 2

    In a small bowl, whisk together the lemon juice, lemon zest, capers, minced garlic, and chopped parsley with 0.25 tablespoons of the olive oil to create the sauce.

  • 3

    Heat a heavy skillet over medium-high heat with the remaining 0.5 tablespoons of olive oil until the oil is shimmering.

  • 4

    Add the asparagus spears to the skillet and sauté for 4 minutes until they are crisp-tender and slightly charred, then remove them from the pan.

  • 5

    Place the tuna steak in the same hot skillet and sear for 90 seconds per side to achieve a golden crust and a pink, medium-rare center.

  • 6

    Allow the tuna to rest on a cutting board for 2 minutes before slicing it into half-inch thick strips.

  • 7

    Arrange the sliced tuna over a bed of warm quinoa and the sautéed asparagus, then drizzle the prepared lemon-herb sauce over the fish before serving.

Pan-Seared Tuna with Lemon-Herb Sauce

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

Pan-Seared Tuna with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tuna with Lemon-Herb Sauce

Pan-seared ahi tuna steaks finished with a bright lemon-caper herb sauce, served alongside fluffy quinoa and crisp-tender roasted asparagus.

NUTRITION

434kcal
Protein
48.0g
Fat
14.2g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Capers

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Pat the ahi tuna steak completely dry with paper towels and season both sides with the sea salt and black pepper.

  • 2

    In a small bowl, whisk together the lemon juice, lemon zest, capers, minced garlic, and chopped parsley with 0.25 tablespoons of the olive oil to create the sauce.

  • 3

    Heat a heavy skillet over medium-high heat with the remaining 0.5 tablespoons of olive oil until the oil is shimmering.

  • 4

    Add the asparagus spears to the skillet and sauté for 4 minutes until they are crisp-tender and slightly charred, then remove them from the pan.

  • 5

    Place the tuna steak in the same hot skillet and sear for 90 seconds per side to achieve a golden crust and a pink, medium-rare center.

  • 6

    Allow the tuna to rest on a cutting board for 2 minutes before slicing it into half-inch thick strips.

  • 7

    Arrange the sliced tuna over a bed of warm quinoa and the sautéed asparagus, then drizzle the prepared lemon-herb sauce over the fish before serving.