Seared Tuna with Lemon-Herb Sauce

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

Seared Tuna with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Lemon-Herb Sauce

Pan-seared tuna steaks drizzled with a vibrant lemon-herb sauce and served with crisp-tender asparagus and blistered tomatoes.

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NUTRITION

407kcal
Protein
54.0g
Fat
16.1g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Yellowfin tuna steak

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Heat half of the extra virgin olive oil in a heavy-bottomed cast-iron skillet over medium-high heat until it begins to shimmer.

  • 3

    Carefully place the tuna in the pan and sear for 90 seconds to 2 minutes per side for a perfect medium-rare, then transfer to a plate to rest.

  • 4

    Add the remaining olive oil to the same skillet along with the asparagus spears and halved cherry tomatoes, sautéing for 3-4 minutes until the vegetables are tender and the tomatoes begin to burst.

  • 5

    While the vegetables cook, whisk the lemon juice, lemon zest, minced garlic, chopped parsley, and fresh dill in a small bowl to create the sauce.

  • 6

    Slice the rested tuna against the grain and serve alongside the sautéed vegetables, finishing the dish with a generous drizzle of the lemon-herb sauce.

Seared Tuna with Lemon-Herb Sauce

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

Seared Tuna with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Lemon-Herb Sauce

Pan-seared tuna steaks drizzled with a vibrant lemon-herb sauce and served with crisp-tender asparagus and blistered tomatoes.

NUTRITION

407kcal
Protein
54.0g
Fat
16.1g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Yellowfin tuna steak

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Heat half of the extra virgin olive oil in a heavy-bottomed cast-iron skillet over medium-high heat until it begins to shimmer.

  • 3

    Carefully place the tuna in the pan and sear for 90 seconds to 2 minutes per side for a perfect medium-rare, then transfer to a plate to rest.

  • 4

    Add the remaining olive oil to the same skillet along with the asparagus spears and halved cherry tomatoes, sautéing for 3-4 minutes until the vegetables are tender and the tomatoes begin to burst.

  • 5

    While the vegetables cook, whisk the lemon juice, lemon zest, minced garlic, chopped parsley, and fresh dill in a small bowl to create the sauce.

  • 6

    Slice the rested tuna against the grain and serve alongside the sautéed vegetables, finishing the dish with a generous drizzle of the lemon-herb sauce.