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 Yellowfin tuna steak; 1 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 2 tbsp Plain Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 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 topped with a velvety lemon-dill sauce, served over fluffy quinoa with a side of crisp sautéed asparagus.

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NUTRITION

Protein

54.3g

Fat

17.5g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Yellowfin tuna steak

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

2 tbsp Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Pat the tuna steaks dry and season both sides with sea salt and black pepper.
2
Whisk the Greek yogurt, fresh dill, and lemon juice in a small bowl until the sauce is smooth.
3
Sauté the asparagus and minced garlic in half of the olive oil over medium-high heat until tender-crisp.
4
Remove the asparagus and sear the tuna in the remaining olive oil for 1-2 minutes per side for medium-rare.
5
Serve the seared tuna over a bed of fluffy quinoa with the asparagus and a drizzle of the creamy sauce.