YOUR SOLIN GENERATED RECIPE
Pan-Seared Tuna with Crispy Gnocchi and Jammy Eggs
Pan-seared tuna and golden gnocchi served with jammy soft-boiled eggs over a bed of vibrant wilted spinach for a clean, nutrient-dense meal.
INGREDIENTS
5 oz Yellowfin tuna steak
2 large Eggs
0.5 cup Potato gnocchi
0.5 tbsp Extra virgin olive oil
1 cup Fresh baby spinach
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lemon juice
PREPARATION
Fill a small saucepan with water and bring to a rolling boil; carefully lower the eggs into the water and simmer for 6.5 minutes.
Immediately transfer the eggs to a bowl of ice water to stop the cooking process, ensuring a perfectly jammy yolk.
Pat the tuna steak completely dry with a paper towel and season both sides generously with sea salt and black pepper.
Heat half of the extra virgin olive oil in a cast-iron or non-stick skillet over medium-high heat until shimmering.
Sear the tuna for 90 seconds per side for a beautiful crust and rare center, then remove from the pan to rest for 5 minutes.
In the same skillet, add the remaining olive oil and the potato gnocchi, sautéing until they are golden brown and crispy on all sides.
Add the fresh baby spinach and lemon juice to the skillet, tossing for 30 seconds until the greens are just wilted.
Peel and halve the eggs, slice the tuna against the grain, and serve everything together in a shallow bowl.