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 Ahi tuna steak; 1 tbsp Extra virgin olive oil; 0.25 cup Plain Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 0.5 tsp Garlic powder

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 Ahi tuna steaks served with a zesty lemon-dill yogurt sauce over fluffy quinoa and snap-crisp roasted asparagus.

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NUTRITION

Protein

57.8g

Fat

18.1g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 tsp Garlic powder

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PREPARATION

1
Pat the tuna steak dry with a paper towel and season both sides with sea salt and black pepper.
2
In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and lemon zest until smooth.
3
Toss the asparagus spears with half of the olive oil and garlic powder, then roast or pan-fry until tender-crisp.
4
Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.
5
Sear the tuna for 1-2 minutes per side for medium-rare, ensuring a golden-brown crust forms.
6
Slice the tuna against the grain and serve over a bed of warm quinoa with the roasted asparagus.
7
Drizzle the creamy lemon-dill sauce generously over the tuna before serving.