Name: Pan-Seared Tuna with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ahi tuna steak; 1 cup Asparagus spears; 0.25 cup Dry quinoa; 0.5 tbsp Olive oil; 1 tsp Toasted sesame oil; 1 tbsp Tamari; 1 tbsp Sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 Roasted Asparagus

Pan-searing sesame-crusted Ahi tuna steaks and serving them with tender roasted asparagus over a bed of fluffy quinoa creates a vibrant and nutrient-dense dinner.

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NUTRITION

Protein

53.1g

Fat

21.1g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

1 cup Asparagus spears

0.25 cup Dry quinoa

0.5 tbsp Olive oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the asparagus spears on a baking sheet with half of the olive oil, sea salt, and black pepper.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.
4
While the asparagus roasts, rinse the quinoa and combine it with 0.5 cup of water in a small saucepan; bring to a boil, then cover and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.
5
Pat the tuna steak dry with a paper towel and press the sesame seeds firmly onto both sides to create an even crust.
6
Heat the remaining olive oil and the toasted sesame oil in a cast-iron skillet over high heat until shimmering.
7
Sear the tuna steak for 1-2 minutes per side for a perfect rare center, then remove from heat and slice into strips.
8
Plate the sliced tuna over the quinoa alongside the roasted asparagus and finish with a drizzle of tamari.