Pan-Seared Tuna with Lemon-Herb Sauce

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

Pan-Seared Tuna with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tuna with Lemon-Herb Sauce

Pan-seared tuna steaks drizzled with a bright lemon-herb sauce and served with crisp asparagus and fluffy quinoa for a vibrant, protein-packed meal.

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NUTRITION

512kcal
Protein
58.3g
Fat
18.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh dill

1 clove Garlic

1 tbsp Capers

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Pat the tuna steak completely dry with paper towels and season both sides evenly with sea salt and black pepper.

  • 2

    In a small glass bowl, whisk together the fresh lemon juice, lemon zest, minced garlic, chopped parsley, chopped dill, capers, and half of the extra virgin olive oil to create the sauce.

  • 3

    Heat a stainless steel or cast iron skillet over medium-high heat with a splash of water and sauté the asparagus spears until they are tender-crisp and vibrant green.

  • 4

    Remove the asparagus from the pan and wipe it dry; add the remaining olive oil and sear the tuna steak for 90 seconds to 2 minutes per side to achieve a perfect medium-rare center.

  • 5

    Slice the tuna against the grain and arrange it over the warm cooked quinoa with the asparagus on the side, then finish by drizzling the lemon-herb sauce over the fish.

Pan-Seared Tuna with Lemon-Herb Sauce

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

Pan-Seared Tuna with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tuna with Lemon-Herb Sauce

Pan-seared tuna steaks drizzled with a bright lemon-herb sauce and served with crisp asparagus and fluffy quinoa for a vibrant, protein-packed meal.

NUTRITION

512kcal
Protein
58.3g
Fat
18.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh dill

1 clove Garlic

1 tbsp Capers

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Pat the tuna steak completely dry with paper towels and season both sides evenly with sea salt and black pepper.

  • 2

    In a small glass bowl, whisk together the fresh lemon juice, lemon zest, minced garlic, chopped parsley, chopped dill, capers, and half of the extra virgin olive oil to create the sauce.

  • 3

    Heat a stainless steel or cast iron skillet over medium-high heat with a splash of water and sauté the asparagus spears until they are tender-crisp and vibrant green.

  • 4

    Remove the asparagus from the pan and wipe it dry; add the remaining olive oil and sear the tuna steak for 90 seconds to 2 minutes per side to achieve a perfect medium-rare center.

  • 5

    Slice the tuna against the grain and arrange it over the warm cooked quinoa with the asparagus on the side, then finish by drizzling the lemon-herb sauce over the fish.