YOUR SOLIN GENERATED RECIPE
Seared Tuna Steak with Roasted Asparagus
Pan-seared Ahi tuna crusted with black pepper and sesame seeds, served alongside tender roasted asparagus and creamy sliced avocado.
INGREDIENTS
6 ounces Ahi Tuna Steak
1 cup fresh Asparagus
1.5 tablespoons Extra Virgin Olive Oil
50 grams Avocado
1 teaspoon Sesame Seeds
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and place the spears on a baking sheet.
Drizzle the asparagus with one tablespoon of olive oil and season with a pinch of sea salt and black pepper.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
While the asparagus roasts, pat the tuna steak dry with a paper towel and season both sides with salt, pepper, and sesame seeds.
Heat the remaining half tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the tuna for 1-2 minutes per side for a rare to medium-rare center.
Remove the tuna from the pan and let it rest for 2 minutes before slicing.
Serve the sliced tuna alongside the roasted asparagus and top with fresh avocado slices.