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 Ahi tuna steaks drizzled with a bright lemon-herb sauce, served alongside tender roasted asparagus and fluffy quinoa for a vibrant, nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

479kcal
Protein
51.6g
Fat
18.0g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Heat half of the olive oil in a large skillet over medium-high heat and sauté the asparagus spears until they are tender-crisp and lightly charred.

  • 4

    Remove the asparagus and add the remaining oil to the same skillet; once shimmering, sear the tuna for 2 minutes per side for a perfect medium-rare center.

  • 5

    Plate the fluffy quinoa and asparagus, top with the seared tuna, and finish by drizzling the bright lemon-herb sauce over the entire dish.

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 Ahi tuna steaks drizzled with a bright lemon-herb sauce, served alongside tender roasted asparagus and fluffy quinoa for a vibrant, nutrient-dense meal.

NUTRITION

479kcal
Protein
51.6g
Fat
18.0g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

    Heat half of the olive oil in a large skillet over medium-high heat and sauté the asparagus spears until they are tender-crisp and lightly charred.

  • 4

    Remove the asparagus and add the remaining oil to the same skillet; once shimmering, sear the tuna for 2 minutes per side for a perfect medium-rare center.

  • 5

    Plate the fluffy quinoa and asparagus, top with the seared tuna, and finish by drizzling the bright lemon-herb sauce over the entire dish.