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; 0.25 cup Plain Greek yogurt; 1 tbsp Fresh lemon juice; 1 tbsp Fresh dill; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus spears; 0.5 cup Cooked quinoa

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 finished with a zesty lemon-dill yogurt sauce and served alongside crisp roasted asparagus and fluffy quinoa for a bright and refreshing meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

58.5g

Fat

17.6g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

6 oz Yellowfin tuna steak

1 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh lemon juice

1 tbsp Fresh dill

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the tuna steak dry and season both sides with the sea salt and black pepper.
2
In a small bowl, whisk together the Greek yogurt, lemon juice, chopped fresh dill, and garlic powder until the sauce is smooth and creamy.
3
Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
4
Sear the tuna for 1 to 2 minutes per side for a perfect medium-rare, or until it reaches your preferred level of doneness.
5
Steam or lightly sauté the asparagus spears in a separate pan until they are tender-crisp and vibrant green.
6
Plate the seared tuna over a bed of warm cooked quinoa, drizzle generously with the lemon-dill sauce, and serve with the asparagus.