Name: Pan-Seared Tuna with Roasted Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Yellowfin tuna steak; 2 cups Carrots; 1.5 tbsp Olive oil; 1 tbsp Tamari; 1 tsp Sesame seeds; 1 tsp Honey; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 medium Lemon

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 Roasted Carrots

Pan-seared sesame-crusted tuna steaks served with honey-roasted carrots for a vibrant meal that balances savory notes with a delicate crunch.

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NUTRITION

Protein

54.3g

Fat

25.4g

Carbs

36.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Yellowfin tuna steak

2 cups Carrots

1.5 tbsp Olive oil

1 tbsp Tamari

1 tsp Sesame seeds

1 tsp Honey

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Lemon

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Peel and slice the carrots into sticks, then toss them on the baking sheet with 1 tablespoon of olive oil, honey, sea salt, and black pepper.
3
Roast the carrots for 20 minutes, flipping once halfway through, until they are tender and show golden caramelized edges.
4
Pat the tuna steak dry with a paper towel, brush both sides with tamari, and firmly press the sesame seeds onto the surface of the fish.
5
Heat the remaining 0.5 tablespoon of olive oil in a heavy skillet or cast-iron pan over medium-high heat until it begins to shimmer.
6
Sear the tuna for 90 seconds per side for a rare center, then let it rest for 2 minutes before slicing against the grain.
7
Plate the sliced tuna alongside the roasted carrots and serve with fresh lemon wedges for a bright finish.