Name: Pan-Seared Tuna with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 oz Ahi tuna steak; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp extra virgin olive oil; 0.25 cup non-fat Greek yogurt; 1 tbsp fresh lemon juice; 1 tbsp fresh dill; 0.25 tsp garlic powder; 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

High-quality tuna steaks are pan-seared to a perfect medium-rare and topped with a bright, velvety lemon-dill sauce alongside crisp roasted asparagus.

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NUTRITION

Protein

52.0g

Fat

18.0g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Ahi tuna steak

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp extra virgin olive oil

0.25 cup non-fat Greek yogurt

1 tbsp fresh lemon juice

1 tbsp fresh dill

0.25 tsp garlic powder

1 cup asparagus spears

0.5 cup cooked quinoa

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PREPARATION

1
Pat the tuna steak dry with paper towels and season both sides evenly with sea salt and black pepper.
2
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, chopped fresh dill, and garlic powder until the sauce is smooth and creamy.
3
Heat half of the olive oil in a large skillet over medium-high heat and sauté the asparagus spears for 5-7 minutes until tender-crisp and slightly charred.
4
Remove the asparagus from the skillet and set aside; add the remaining olive oil to the same skillet.
5
Once the oil is shimmering, sear the tuna steak for 1.5 to 2 minutes per side for a perfect medium-rare center.
6
Slice the tuna against the grain and serve over a bed of warm cooked quinoa with the roasted asparagus on the side.
7
Drizzle the prepared lemon-dill sauce over the tuna and serve immediately.