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 cup cooked quinoa; 1 cup asparagus spears; 0.25 cup Greek yogurt; 1 tbsp lemon juice; 1 tbsp fresh dill; 1 tsp minced garlic; 1 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

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 finished with a creamy lemon-dill sauce and served alongside nutty quinoa and crisp-tender asparagus for a refreshing, zesty bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

57.5g

Fat

21.4g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

0.5 cup cooked quinoa

1 cup asparagus spears

0.25 cup Greek yogurt

1 tbsp lemon juice

1 tbsp fresh dill

1 tsp minced garlic

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a small bowl, whisk together the Greek yogurt, lemon juice, fresh dill, and half of the minced garlic until smooth.
2
Pat the tuna steak dry with paper towels and season both sides evenly with the sea salt and black pepper.
3
Heat half of the olive oil in a skillet over medium-high heat; add the asparagus and remaining garlic, sautéing until bright green and tender.
4
Remove the asparagus from the pan, add the remaining oil, and sear the tuna for 2 minutes per side for a perfect medium-rare center.
5
Serve the tuna over a bed of warm quinoa, drizzled with the lemon-dill sauce and accompanied by the garlicky asparagus.