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 zesty lemon-herb sauce and served with fluffy quinoa and crisp roasted asparagus.

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NUTRITION

526kcal
Protein
51.6g
Fat
22.7g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Ghee

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PREPARATION

  • 1

    Pat the Ahi tuna steak dry with paper towels and season both sides evenly with 0.125 tsp sea salt and 0.125 tsp black pepper.

  • 2

    Heat 1 tsp ghee in a cast-iron skillet over medium-high heat until it is shimmering and very hot.

  • 3

    Place the tuna steak in the skillet and sear for 90 seconds per side for a medium-rare center, then remove from the pan and let it rest for 3 minutes.

  • 4

    While the tuna rests, add the 1 cup asparagus spears to the same skillet and sauté for 4-5 minutes until tender-crisp and slightly charred.

  • 5

    In a small mixing bowl, whisk together 1 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 minced garlic clove, 1 tbsp chopped fresh parsley, and the remaining salt and pepper.

  • 6

    Slice the tuna against the grain and serve over 0.5 cup warm cooked quinoa with the roasted asparagus, drizzling the lemon-herb sauce over the fish before serving.

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 zesty lemon-herb sauce and served with fluffy quinoa and crisp roasted asparagus.

NUTRITION

526kcal
Protein
51.6g
Fat
22.7g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Ghee

PREPARATION

  • 1

    Pat the Ahi tuna steak dry with paper towels and season both sides evenly with 0.125 tsp sea salt and 0.125 tsp black pepper.

  • 2

    Heat 1 tsp ghee in a cast-iron skillet over medium-high heat until it is shimmering and very hot.

  • 3

    Place the tuna steak in the skillet and sear for 90 seconds per side for a medium-rare center, then remove from the pan and let it rest for 3 minutes.

  • 4

    While the tuna rests, add the 1 cup asparagus spears to the same skillet and sauté for 4-5 minutes until tender-crisp and slightly charred.

  • 5

    In a small mixing bowl, whisk together 1 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 minced garlic clove, 1 tbsp chopped fresh parsley, and the remaining salt and pepper.

  • 6

    Slice the tuna against the grain and serve over 0.5 cup warm cooked quinoa with the roasted asparagus, drizzling the lemon-herb sauce over the fish before serving.