Pan-Seared Tuna with Lemon-Herb Sauce

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

Pan-Seared Tuna with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tuna with Lemon-Herb Sauce

Pan-seared tuna steaks drizzled with a bright, zesty lemon-herb sauce and served with crisp asparagus and fluffy quinoa.

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NUTRITION

535kcal
Protein
53.5g
Fat
23.7g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Tuna steak

1 tbsp Olive oil

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Fresh parsley

1 tbsp Fresh lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

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PREPARATION

  • 1

    Pat the tuna steaks dry with a paper towel and season both sides evenly with sea salt and black pepper.

  • 2

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

  • 3

    Place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side for a medium-rare finish.

  • 4

    Remove the tuna from the pan and let it rest on a cutting board while you sauté the asparagus in the remaining oil until tender-crisp.

  • 5

    In a small mixing bowl, whisk together the fresh lemon juice, lemon zest, minced garlic, and finely chopped parsley to create the sauce.

  • 6

    Slice the tuna against the grain and serve over a bed of fluffy quinoa with the asparagus, finishing with a generous drizzle of the zesty herb sauce.

Pan-Seared Tuna with Lemon-Herb Sauce

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

Pan-Seared Tuna with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tuna with Lemon-Herb Sauce

Pan-seared tuna steaks drizzled with a bright, zesty lemon-herb sauce and served with crisp asparagus and fluffy quinoa.

NUTRITION

535kcal
Protein
53.5g
Fat
23.7g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Tuna steak

1 tbsp Olive oil

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Fresh parsley

1 tbsp Fresh lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

PREPARATION

  • 1

    Pat the tuna steaks dry with a paper towel and season both sides evenly with sea salt and black pepper.

  • 2

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

  • 3

    Place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side for a medium-rare finish.

  • 4

    Remove the tuna from the pan and let it rest on a cutting board while you sauté the asparagus in the remaining oil until tender-crisp.

  • 5

    In a small mixing bowl, whisk together the fresh lemon juice, lemon zest, minced garlic, and finely chopped parsley to create the sauce.

  • 6

    Slice the tuna against the grain and serve over a bed of fluffy quinoa with the asparagus, finishing with a generous drizzle of the zesty herb sauce.