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

Fresh tuna steaks pan-seared to a perfect medium-rare and drizzled with a bright, zesty lemon-herb sauce alongside tender roasted asparagus.

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NUTRITION

443kcal
Protein
57.1g
Fat
13.8g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Yellowfin tuna steak

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

1 clove Garlic

1 cup Asparagus

0.33 cup Cooked quinoa

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

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

  • 2

    Heat 0.5 tablespoons of the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

  • 3

    Carefully place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side for a perfect medium-rare center.

  • 4

    Remove the tuna from the pan and let it rest on a clean plate while you prepare the remaining components.

  • 5

    In the same skillet, add the remaining olive oil and sauté the asparagus for 4-5 minutes until tender-crisp and vibrant green.

  • 6

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

  • 7

    Slice the tuna against the grain and serve over a bed of warm cooked quinoa with the asparagus, drizzling the zesty lemon-herb sauce over the fish.

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

Fresh tuna steaks pan-seared to a perfect medium-rare and drizzled with a bright, zesty lemon-herb sauce alongside tender roasted asparagus.

NUTRITION

443kcal
Protein
57.1g
Fat
13.8g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Yellowfin tuna steak

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

1 clove Garlic

1 cup Asparagus

0.33 cup Cooked quinoa

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Heat 0.5 tablespoons of the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

  • 3

    Carefully place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side for a perfect medium-rare center.

  • 4

    Remove the tuna from the pan and let it rest on a clean plate while you prepare the remaining components.

  • 5

    In the same skillet, add the remaining olive oil and sauté the asparagus for 4-5 minutes until tender-crisp and vibrant green.

  • 6

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

  • 7

    Slice the tuna against the grain and serve over a bed of warm cooked quinoa with the asparagus, drizzling the zesty lemon-herb sauce over the fish.