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 served over fluffy quinoa and tender asparagus, topped with a zesty lemon-herb sauce that adds a vibrant pop of flavor.

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NUTRITION

523kcal
Protein
51.7g
Fat
22.7g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Yellowfin tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tsp Ghee

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

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

  • 2

    Heat 0.5 tbsp of olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering and just beginning to smoke.

  • 3

    Place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side for medium-rare, then remove from the pan and let it rest on a cutting board.

  • 4

    In the same skillet, add the remaining 0.5 tbsp of olive oil and sauté the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 5

    In a small bowl, melt the ghee and whisk in the lemon juice, lemon zest, minced garlic, and finely chopped parsley to create the sauce.

  • 6

    Slice the tuna against the grain into thick strips and serve alongside the warm quinoa and asparagus, 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 served over fluffy quinoa and tender asparagus, topped with a zesty lemon-herb sauce that adds a vibrant pop of flavor.

NUTRITION

523kcal
Protein
51.7g
Fat
22.7g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Yellowfin tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tsp Ghee

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Heat 0.5 tbsp of olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering and just beginning to smoke.

  • 3

    Place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side for medium-rare, then remove from the pan and let it rest on a cutting board.

  • 4

    In the same skillet, add the remaining 0.5 tbsp of olive oil and sauté the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 5

    In a small bowl, melt the ghee and whisk in the lemon juice, lemon zest, minced garlic, and finely chopped parsley to create the sauce.

  • 6

    Slice the tuna against the grain into thick strips and serve alongside the warm quinoa and asparagus, drizzling the lemon-herb sauce over the fish.