Name: Pan-Seared Tuna with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Tuna steak; 1 tbsp Extra virgin olive oil; 0.5 cup Plain Greek yogurt; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 tbsp Fresh dill; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tuna with Lemon-Dill Sauce

Pan-seared tuna steak served with a creamy lemon-dill yogurt sauce over fluffy quinoa and tender roasted asparagus for a bright, citrusy finish.

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NUTRITION

Protein

55.0g

Fat

24.4g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna steak

1 tbsp Extra virgin olive oil

0.5 cup Plain Greek yogurt

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh dill

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Pat the tuna steak dry and season both sides with half the sea salt and black pepper.
2
In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, chopped dill, and minced garlic to create the sauce.
3
Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
4
Sear the tuna for 1.5 to 2 minutes per side for a perfect medium-rare center.
5
Steam or lightly sauté the asparagus spears until tender-crisp.
6
Plate the tuna over the warm quinoa with the asparagus on the side.
7
Drizzle the creamy lemon-dill sauce over the tuna and serve immediately.