Name: Seared Tuna with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Ahi tuna steak; 1 tsp Avocado oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 0.5 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Lemon-Herb Sauce

Ahi tuna steak pan-seared to a perfect rare finish, drizzled with a zesty lemon-herb sauce and served over nutty quinoa and crisp asparagus.

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NUTRITION

Protein

58.2g

Fat

16.2g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Ahi tuna steak

1 tsp Avocado oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Pat the ahi tuna steak dry with paper towels and season both sides evenly with the sea salt and black pepper.
2
Heat the avocado oil in a cast-iron or heavy-bottomed skillet over high heat until the oil begins to shimmer slightly.
3
Carefully place the tuna in the hot skillet and sear for 1 to 2 minutes per side to achieve a golden crust with a rare-to-medium-rare center.
4
Remove the tuna from the pan and let it rest on a cutting board for 2 minutes before slicing it against the grain into thick strips.
5
In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and finely chopped fresh parsley to create the sauce.
6
Steam the asparagus spears until they are tender-crisp and vibrant green, then arrange them on a plate alongside the warm cooked quinoa.
7
Top the quinoa and asparagus with the sliced tuna and drizzle the prepared lemon-herb sauce over the entire dish before serving.