Name: Pan-Seared Tuna with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Yellowfin tuna steak; 1 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 2 tbsp Plain Greek yogurt; 1 tbsp Fresh lemon juice; 1 tsp Fresh dill; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Pan-seared tuna steaks finished with a bright, creamy lemon-dill sauce and served alongside nutty quinoa and crisp-tender roasted asparagus.

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NUTRITION

Protein

53.8g

Fat

20.0g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Yellowfin tuna steak

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

2 tbsp Plain Greek yogurt

1 tbsp Fresh lemon juice

1 tsp Fresh dill

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the tuna steak dry with paper towels and season both sides with sea salt and black pepper.
2
Heat olive oil in a cast-iron skillet over medium-high heat until shimmering.
3
Sear the tuna for 2 minutes per side for medium-rare, ensuring a golden-brown crust forms.
4
In a small bowl, whisk together Greek yogurt, lemon juice, chopped dill, and garlic powder to create the sauce.
5
Steam or lightly sauté the asparagus spears until they are bright green and tender.
6
Plate the tuna over the warm quinoa, drizzle with the lemon-dill sauce, and serve with the asparagus.