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 tuna steaks with a buttery rare center, drizzled in a bright lemon-herb sauce and served with fluffy quinoa and crisp roasted asparagus.

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NUTRITION

474kcal
Protein
51.3g
Fat
17.9g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Pat the tuna steaks dry with a paper towel and season both sides evenly with sea salt and black pepper.

  • 2

    Heat a large skillet over medium-high heat with half of the olive oil and sauté the asparagus for 5 minutes until tender-crisp.

  • 3

    Remove the asparagus from the pan and add the remaining olive oil, then sear the tuna for 90 seconds per side for a buttery rare finish.

  • 4

    While the tuna rests, whisk together the fresh lemon juice, minced garlic, and chopped parsley in a small bowl.

  • 5

    Plate the tuna over the warm quinoa with the asparagus on the side, then drizzle the lemon-herb sauce over the fish and vegetables.

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 tuna steaks with a buttery rare center, drizzled in a bright lemon-herb sauce and served with fluffy quinoa and crisp roasted asparagus.

NUTRITION

474kcal
Protein
51.3g
Fat
17.9g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Pat the tuna steaks dry with a paper towel and season both sides evenly with sea salt and black pepper.

  • 2

    Heat a large skillet over medium-high heat with half of the olive oil and sauté the asparagus for 5 minutes until tender-crisp.

  • 3

    Remove the asparagus from the pan and add the remaining olive oil, then sear the tuna for 90 seconds per side for a buttery rare finish.

  • 4

    While the tuna rests, whisk together the fresh lemon juice, minced garlic, and chopped parsley in a small bowl.

  • 5

    Plate the tuna over the warm quinoa with the asparagus on the side, then drizzle the lemon-herb sauce over the fish and vegetables.