Grilled Tuna Steak with Roasted Broccoli and Sweet Potato Mash

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

Grilled Tuna Steak with Roasted Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak with Roasted Broccoli and Sweet Potato Mash

Seared tuna steak paired with oven-roasted broccoli and creamy mashed sweet potato, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

389kcal
Protein
43.3g
Fat
6g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Yellowfin Tuna Steak

150g Sweet Potato

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1/2 Fresh Lemon

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.

  • 3

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 4

    Roast the broccoli in the oven for 15 minutes until the edges are crisp and slightly charred.

  • 5

    Drain the sweet potatoes and mash them thoroughly with a fork or masher until smooth and creamy.

  • 6

    Season the tuna steak with sea salt and cracked black pepper, then brush with the remaining olive oil.

  • 7

    Heat a non-stick grill pan over medium-high heat and sear the tuna for 2 minutes per side for a medium-rare finish.

  • 8

    Plate the grilled tuna alongside the sweet potato mash and roasted broccoli, finishing with a fresh squeeze of lemon juice.

Grilled Tuna Steak with Roasted Broccoli and Sweet Potato Mash

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

Grilled Tuna Steak with Roasted Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak with Roasted Broccoli and Sweet Potato Mash

Seared tuna steak paired with oven-roasted broccoli and creamy mashed sweet potato, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

389kcal
Protein
43.3g
Fat
6g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Yellowfin Tuna Steak

150g Sweet Potato

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1/2 Fresh Lemon

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.

  • 3

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 4

    Roast the broccoli in the oven for 15 minutes until the edges are crisp and slightly charred.

  • 5

    Drain the sweet potatoes and mash them thoroughly with a fork or masher until smooth and creamy.

  • 6

    Season the tuna steak with sea salt and cracked black pepper, then brush with the remaining olive oil.

  • 7

    Heat a non-stick grill pan over medium-high heat and sear the tuna for 2 minutes per side for a medium-rare finish.

  • 8

    Plate the grilled tuna alongside the sweet potato mash and roasted broccoli, finishing with a fresh squeeze of lemon juice.