YOUR SOLIN GENERATED RECIPE
Pan-Seared Tuna with Lemon-Herb Sauce
Pan-seared Ahi tuna steaks crusted with cracked pepper and served over a bed of fluffy quinoa and crisp asparagus with a zesty lemon-herb drizzle.
INGREDIENTS
6 oz Ahi tuna steak
0.5 tsp sea salt
0.5 tsp black pepper
0.5 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp fresh parsley
1 clove garlic
0.5 cup cooked quinoa
1 cup asparagus spears
0.5 cup cherry tomatoes
PREPARATION
Pat the tuna steak dry with paper towels and season both sides evenly with sea salt and cracked black pepper.
In a small mixing bowl, whisk together half of the olive oil, lemon juice, lemon zest, minced garlic, and finely chopped parsley to create the herb sauce.
Place a cast-iron skillet over medium-high heat and add the remaining olive oil, heating until it begins to shimmer.
Carefully place the tuna in the hot skillet and sear for 1 to 2 minutes per side for a rare to medium-rare center.
Remove the tuna from the pan and let it rest on a cutting board while you quickly sauté the asparagus and halved cherry tomatoes in the same skillet for 4 minutes until tender-crisp.
Slice the tuna against the grain into thick strips.
Arrange the cooked quinoa on a plate, top with the sautéed vegetables and sliced tuna, then finish by drizzling the lemon-herb sauce over the entire dish.