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; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 0.25 cup Plain non-fat Greek yogurt; 1 tbsp Fresh lemon juice; 1 tbsp Fresh dill; 1 tsp Dijon mustard; 1 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 drizzled with a zesty lemon-dill yogurt sauce and served with nutty quinoa and crisp-tender asparagus.

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NUTRITION

Protein

57.9g

Fat

18.5g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Yellowfin tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.25 cup Plain non-fat Greek yogurt

1 tbsp Fresh lemon juice

1 tbsp Fresh dill

1 tsp Dijon mustard

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, lemon juice, chopped dill, and Dijon mustard until the sauce is smooth and creamy.
2
Heat 0.5 tablespoons of olive oil in a skillet over medium-high heat; add the asparagus and minced garlic, sautéing until the spears are bright green and crisp-tender.
3
Remove the asparagus from the pan and set aside with the warm cooked quinoa.
4
Season the tuna steak on both sides with sea salt and black pepper.
5
Add the remaining 0.5 tablespoons of olive oil to the same skillet over high heat.
6
Sear the tuna for 1-2 minutes per side for a perfect medium-rare finish, ensuring a golden-brown crust forms.
7
Plate the tuna alongside the quinoa and asparagus, then finish by drizzling the zesty lemon-dill sauce over the fish.