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; 0.5 tbsp Extra virgin olive oil; 0.25 cup Plain Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 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 drizzled with a zesty lemon-dill yogurt sauce, served alongside buttery roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

55.5g

Fat

11.1g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

0.5 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

0.5 tsp Garlic powder

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and a pinch of sea salt to create the sauce. Set aside in the refrigerator.
2
Trim the woody ends of the asparagus and toss with a drop of olive oil, garlic powder, and a pinch of salt. Sauté in a pan over medium heat for 5-7 minutes until tender-crisp.
3
Pat the ahi tuna steak dry with paper towels and season both sides evenly with sea salt and black pepper.
4
Heat the remaining olive oil in a cast-iron skillet over high heat until just beginning to smoke.
5
Sear the tuna for 1-2 minutes per side for a rare center, or longer if you prefer it more well-done.
6
Remove the tuna from the pan and let it rest for 2 minutes before slicing into thick strips.
7
Plate the sliced tuna over the warm cooked quinoa with the roasted asparagus on the side.
8
Drizzle the lemon-dill yogurt sauce generously over the tuna and serve immediately.