Name: Pan-Seared Tuna with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Ahi Tuna Steak; 1 tbsp Extra Virgin Olive Oil; 0.5 cup Cooked Quinoa; 1 cup Asparagus spears; 1 tsp Ghee; 1 tbsp Lemon juice; 1 tsp Capers; 1 tbsp 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

Pan-Seared Tuna with Lemon-Herb Sauce

Fresh ahi tuna steaks pan-seared to a buttery rare finish and drizzled with a bright, zesty lemon-caper herb sauce over fluffy quinoa and snap-crisp asparagus.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.8g

Fat

22.8g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Ahi Tuna Steak

1 tbsp Extra Virgin Olive Oil

0.5 cup Cooked Quinoa

1 cup Asparagus spears

1 tsp Ghee

1 tbsp Lemon juice

1 tsp Capers

1 tbsp Fresh Parsley

0.25 tsp Sea Salt

0.25 tsp Black Pepper

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the tuna steak dry with paper towels and season both sides with sea salt and black pepper.
2
Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
3
Place the tuna in the skillet and sear for 90 seconds to 2 minutes per side for a perfect medium-rare center.
4
Remove the tuna from the pan and let it rest on a cutting board while you prepare the sides.
5
In the same skillet, add the minced garlic and asparagus spears, sautéing for 3 minutes until tender but still vibrant.
6
Stir in the ghee, lemon juice, capers, and chopped parsley, scraping up any browned bits from the pan.
7
Slice the tuna against the grain and serve over a bed of warm quinoa with the asparagus and a generous drizzle of the sauce.