Seared Tuna with Roasted Sweet Potatoes and Chickpeas

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

Seared Tuna with Roasted Sweet Potatoes and Chickpeas

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Roasted Sweet Potatoes and Chickpeas

Pan-seared tuna steak served over a bed of crispy roasted sweet potatoes and chickpeas, finished with a bright and zesty lemon-tahini drizzle.

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NUTRITION

513kcal
Protein
40.6g
Fat
20.6g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

5 oz tuna steak

1 cup sweet potato

0.33 cup chickpeas

2 tsp olive oil

1 cup arugula

2 tsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and rinsed chickpeas on the baking sheet with 1 tsp of olive oil, smoked paprika, garlic powder, and half of the sea salt.

  • 3

    Spread the mixture in a single layer and roast for 20-25 minutes until the sweet potatoes are tender and the chickpeas are slightly crispy.

  • 4

    Pat the tuna steak dry with a paper towel and season both sides with the remaining sea salt and black pepper.

  • 5

    Heat the remaining 1 tsp of olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 6

    Sear the tuna steak for 1-2 minutes per side for a perfect medium-rare, then remove from the heat to rest for a moment.

  • 7

    In a small bowl, whisk together the tahini and lemon juice with a teaspoon of warm water until smooth and pourable.

  • 8

    Place a handful of fresh arugula on a plate, top with the roasted sweet potato and chickpea mixture, add the sliced tuna, and finish with the zesty tahini drizzle.

Seared Tuna with Roasted Sweet Potatoes and Chickpeas

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

Seared Tuna with Roasted Sweet Potatoes and Chickpeas

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Roasted Sweet Potatoes and Chickpeas

Pan-seared tuna steak served over a bed of crispy roasted sweet potatoes and chickpeas, finished with a bright and zesty lemon-tahini drizzle.

NUTRITION

513kcal
Protein
40.6g
Fat
20.6g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

5 oz tuna steak

1 cup sweet potato

0.33 cup chickpeas

2 tsp olive oil

1 cup arugula

2 tsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and rinsed chickpeas on the baking sheet with 1 tsp of olive oil, smoked paprika, garlic powder, and half of the sea salt.

  • 3

    Spread the mixture in a single layer and roast for 20-25 minutes until the sweet potatoes are tender and the chickpeas are slightly crispy.

  • 4

    Pat the tuna steak dry with a paper towel and season both sides with the remaining sea salt and black pepper.

  • 5

    Heat the remaining 1 tsp of olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 6

    Sear the tuna steak for 1-2 minutes per side for a perfect medium-rare, then remove from the heat to rest for a moment.

  • 7

    In a small bowl, whisk together the tahini and lemon juice with a teaspoon of warm water until smooth and pourable.

  • 8

    Place a handful of fresh arugula on a plate, top with the roasted sweet potato and chickpea mixture, add the sliced tuna, and finish with the zesty tahini drizzle.