Name: Seared Tuna with Steamed Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 ounces Ahi Tuna Steak; 0.75 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 1 teaspoon Avocado Oil; 1 tablespoon Coconut Aminos; 1 teaspoon Sesame Seeds; 1 teaspoon grated Fresh Ginger; 1 clove minced Garlic

Seared Tuna with Steamed Broccoli and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Steamed Broccoli and Quinoa

Pan-seared ahi tuna and steamed broccoli served over fluffy quinoa with a savory ginger-soy drizzle and toasted sesame seeds.

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NUTRITION

Protein

46.9g

Fat

10.2g

Carbs

43.7g

SERVINGS

1 serving

INGREDIENTS

5.25 ounces Ahi Tuna Steak

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Avocado Oil

1 tablespoon Coconut Aminos

1 teaspoon Sesame Seeds

1 teaspoon grated Fresh Ginger

1 clove minced Garlic

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PREPARATION

1
Prepare the quinoa according to package instructions if not already cooked and set aside.
2
Place broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp and vibrant green.
3
Pat the tuna steak dry with a paper towel and season lightly with salt and pepper.
4
Heat avocado oil in a cast-iron skillet or non-stick pan over medium-high heat.
5
Once the pan is very hot, sear the tuna for 1-2 minutes per side for medium-rare, or longer depending on your preference.
6
In a small bowl, whisk together the coconut aminos, grated ginger, and minced garlic to create the dressing.
7
Slice the seared tuna into thin strips and arrange on a plate alongside the quinoa and steamed broccoli.
8
Drizzle the ginger-soy sauce over the tuna and vegetables and finish with a sprinkle of toasted sesame seeds.