Seared Tuna with Roasted Vegetables

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

Seared Tuna with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Roasted Vegetables

Pan-seared tuna steak served over a bed of fluffy quinoa and edamame, paired with crisp-tender roasted Brussels sprouts and carrots.

Try 7 days free, then $12.99 / mo.

NUTRITION

579kcal
Protein
46.8g
Fat
26.6g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Yellowfin tuna steak

0.5 cup Cooked quinoa

0.5 cup Shelled edamame

1 cup Brussels sprouts

0.5 cup Carrots

1 tbsp Extra virgin olive oil

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Sesame seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim the Brussels sprouts and halve them; peel and slice the carrots into thin rounds.

  • 3

    Toss the Brussels sprouts and carrots on the baking sheet with the extra virgin olive oil, garlic powder, and half of the sea salt and black pepper.

  • 4

    Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and caramelized.

  • 5

    While the vegetables roast, pat the tuna steak dry with a paper towel and season both sides with the remaining sea salt and black pepper.

  • 6

    Heat the toasted sesame oil in a cast-iron skillet over high heat until just smoking.

  • 7

    Sear the tuna steak for 1-2 minutes per side for a medium-rare center, then remove from the pan and let it rest for 3 minutes.

  • 8

    In a small bowl, combine the warm cooked quinoa and shelled edamame with the coconut aminos.

  • 9

    Slice the tuna steak into thin strips against the grain.

  • 10

    Plate the quinoa and edamame mixture, top with the sliced tuna and roasted vegetables, and garnish with sesame seeds.

Seared Tuna with Roasted Vegetables

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

Seared Tuna with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Roasted Vegetables

Pan-seared tuna steak served over a bed of fluffy quinoa and edamame, paired with crisp-tender roasted Brussels sprouts and carrots.

NUTRITION

579kcal
Protein
46.8g
Fat
26.6g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Yellowfin tuna steak

0.5 cup Cooked quinoa

0.5 cup Shelled edamame

1 cup Brussels sprouts

0.5 cup Carrots

1 tbsp Extra virgin olive oil

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Sesame seeds

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim the Brussels sprouts and halve them; peel and slice the carrots into thin rounds.

  • 3

    Toss the Brussels sprouts and carrots on the baking sheet with the extra virgin olive oil, garlic powder, and half of the sea salt and black pepper.

  • 4

    Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and caramelized.

  • 5

    While the vegetables roast, pat the tuna steak dry with a paper towel and season both sides with the remaining sea salt and black pepper.

  • 6

    Heat the toasted sesame oil in a cast-iron skillet over high heat until just smoking.

  • 7

    Sear the tuna steak for 1-2 minutes per side for a medium-rare center, then remove from the pan and let it rest for 3 minutes.

  • 8

    In a small bowl, combine the warm cooked quinoa and shelled edamame with the coconut aminos.

  • 9

    Slice the tuna steak into thin strips against the grain.

  • 10

    Plate the quinoa and edamame mixture, top with the sliced tuna and roasted vegetables, and garnish with sesame seeds.