Seared Blackened Tuna with Roasted Spiced Broccoli

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

Seared Blackened Tuna with Roasted Spiced Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Blackened Tuna with Roasted Spiced Broccoli

Ahi tuna steaks coated in a fiery blackening spice and pan-seared, served alongside roasted broccoli florets with red pepper flakes and a smoky char.

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NUTRITION

441kcal
Protein
44.2g
Fat
22.9g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Ahi Tuna Steak

200 grams Broccoli Florets

1.5 tablespoons Avocado Oil

2 teaspoons Blackening Seasoning

0.5 teaspoon Red Pepper Flakes

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a large baking sheet with parchment paper.

  • 2

    In a mixing bowl, toss the broccoli florets with one tablespoon of avocado oil, the red pepper flakes, and a pinch of sea salt.

  • 3

    Spread the broccoli in a single layer on the baking sheet and roast for 15-20 minutes until the edges are tender and slightly crisp.

  • 4

    While the broccoli roasts, pat the tuna steaks completely dry with a paper towel and coat all sides generously with the blackening seasoning.

  • 5

    Heat the remaining half tablespoon of avocado oil in a cast-iron skillet over medium-high heat until the oil is shimmering and just starting to smoke.

  • 6

    Carefully place the tuna in the hot skillet and sear for 1 to 2 minutes per side for a perfect rare-to-medium-rare center.

  • 7

    Remove the tuna from the pan and let it rest on a cutting board for 3 minutes before slicing into thick strips.

  • 8

    Plate the sliced tuna alongside the roasted broccoli and serve with a fresh lemon wedge to brighten the flavors.

Seared Blackened Tuna with Roasted Spiced Broccoli

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

Seared Blackened Tuna with Roasted Spiced Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Blackened Tuna with Roasted Spiced Broccoli

Ahi tuna steaks coated in a fiery blackening spice and pan-seared, served alongside roasted broccoli florets with red pepper flakes and a smoky char.

NUTRITION

441kcal
Protein
44.2g
Fat
22.9g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Ahi Tuna Steak

200 grams Broccoli Florets

1.5 tablespoons Avocado Oil

2 teaspoons Blackening Seasoning

0.5 teaspoon Red Pepper Flakes

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 425°F and line a large baking sheet with parchment paper.

  • 2

    In a mixing bowl, toss the broccoli florets with one tablespoon of avocado oil, the red pepper flakes, and a pinch of sea salt.

  • 3

    Spread the broccoli in a single layer on the baking sheet and roast for 15-20 minutes until the edges are tender and slightly crisp.

  • 4

    While the broccoli roasts, pat the tuna steaks completely dry with a paper towel and coat all sides generously with the blackening seasoning.

  • 5

    Heat the remaining half tablespoon of avocado oil in a cast-iron skillet over medium-high heat until the oil is shimmering and just starting to smoke.

  • 6

    Carefully place the tuna in the hot skillet and sear for 1 to 2 minutes per side for a perfect rare-to-medium-rare center.

  • 7

    Remove the tuna from the pan and let it rest on a cutting board for 3 minutes before slicing into thick strips.

  • 8

    Plate the sliced tuna alongside the roasted broccoli and serve with a fresh lemon wedge to brighten the flavors.