Name: Grilled Tuna Steak with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Yellowfin Tuna Steak; 3/4 cup Cooked Quinoa; 1 cup Broccoli Florets; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic, minced

Grilled Tuna Steak with Quinoa and Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak with Quinoa and Roasted Broccoli

A lean tuna steak grilled to perfection and served over a bed of fluffy quinoa with tender roasted broccoli and a bright, zesty lemon finish.

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NUTRITION

Protein

43.8g

Fat

13g

Carbs

37.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Yellowfin Tuna Steak

3/4 cup Cooked Quinoa

1 cup Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and heat a grill or grill pan to medium-high heat.
2
Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper on a baking sheet.
3
Roast the broccoli in the oven for 15-20 minutes until the edges are tender and slightly charred.
4
Pat the tuna steak dry and rub with the remaining teaspoon of olive oil, minced garlic, and a pinch of sea salt.
5
Place the tuna on the hot grill and cook for 2-3 minutes per side for a medium-rare center.
6
Warm the pre-cooked quinoa in a small pan or microwave if needed.
7
Plate the grilled tuna over the bed of quinoa with the roasted broccoli on the side.
8
Drizzle the entire dish with fresh lemon juice before serving.