Grilled Tuna Steak with Herbed Potato Salad

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

Grilled Tuna Steak with Herbed Potato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak with Herbed Potato Salad

Quick-seared tuna steak paired with a warm salad of baby potatoes and snappy green beans, all drizzled in a bright, herbed lemon-Dijon vinaigrette.

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NUTRITION

426kcal
Protein
41.9g
Fat
11.1g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Yellowfin Tuna Steak

175g Baby Yukon Gold Potatoes

2 tsp Extra Virgin Olive Oil

1/2 cup Green Beans

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tbsp Fresh Dill

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PREPARATION

  • 1

    Place baby potatoes in a pot of salted water and bring to a boil, cooking until tender.

  • 2

    Add green beans to the potato water during the last 3 minutes of cooking, then drain both and set aside.

  • 3

    Whisk together the olive oil, lemon juice, Dijon mustard, and chopped fresh dill in a small bowl to create the vinaigrette.

  • 4

    Season the tuna steak lightly with salt and pepper.

  • 5

    Heat a grill pan or non-stick skillet over medium-high heat and sear the tuna for approximately 2 minutes per side for a perfect medium-rare.

  • 6

    Slice the warm potatoes in half and toss them with the green beans and half of the vinaigrette.

  • 7

    Arrange the sliced tuna over the potato salad and drizzle with the remaining dressing before serving.

Grilled Tuna Steak with Herbed Potato Salad

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

Grilled Tuna Steak with Herbed Potato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak with Herbed Potato Salad

Quick-seared tuna steak paired with a warm salad of baby potatoes and snappy green beans, all drizzled in a bright, herbed lemon-Dijon vinaigrette.

NUTRITION

426kcal
Protein
41.9g
Fat
11.1g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Yellowfin Tuna Steak

175g Baby Yukon Gold Potatoes

2 tsp Extra Virgin Olive Oil

1/2 cup Green Beans

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tbsp Fresh Dill

PREPARATION

  • 1

    Place baby potatoes in a pot of salted water and bring to a boil, cooking until tender.

  • 2

    Add green beans to the potato water during the last 3 minutes of cooking, then drain both and set aside.

  • 3

    Whisk together the olive oil, lemon juice, Dijon mustard, and chopped fresh dill in a small bowl to create the vinaigrette.

  • 4

    Season the tuna steak lightly with salt and pepper.

  • 5

    Heat a grill pan or non-stick skillet over medium-high heat and sear the tuna for approximately 2 minutes per side for a perfect medium-rare.

  • 6

    Slice the warm potatoes in half and toss them with the green beans and half of the vinaigrette.

  • 7

    Arrange the sliced tuna over the potato salad and drizzle with the remaining dressing before serving.