Name: Pan-Seared Tuna with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Yellowfin tuna steak; 1.5 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Lemon juice; 1 clove Garlic; 2 tbsp Fresh parsley; 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 Lemon-Herb Sauce

Pan-seared Ahi tuna steaks drizzled with a bright lemon-herb sauce, served alongside nutty quinoa and crisp-tender roasted asparagus for a refreshing finish.

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NUTRITION

Protein

51.7g

Fat

25.2g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Yellowfin tuna steak

1.5 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Lemon juice

1 clove Garlic

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and toss the asparagus spears with 0.5 tablespoons of olive oil and a pinch of salt on a baking sheet.
2
Roast the asparagus for 10-12 minutes until tender but still crisp.
3
Pat the tuna steak dry with paper towels and season both sides with sea salt and black pepper.
4
Heat 0.5 tablespoons of olive oil in a cast-iron skillet over medium-high heat until the pan is very hot.
5
Sear the tuna for 1.5 to 2 minutes per side for a rare to medium-rare center, then remove from the pan to rest.
6
In a small bowl, whisk together the remaining 0.5 tablespoons of olive oil, lemon juice, minced garlic, and finely chopped parsley to create the sauce.
7
Slice the tuna against the grain and serve over the warm quinoa with roasted asparagus on the side.
8
Drizzle the fresh lemon-herb sauce over the tuna and enjoy immediately.