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 ahi tuna steaks finished with a zesty lemon-herb drizzle, served alongside tender roasted asparagus and fluffy quinoa for a vibrant, citrus-infused meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

465kcal
Protein
48.9g
Fat
17.9g
Carbs
28.4g

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 parsley

1 tbsp Fresh dill

1 tsp Lemon zest

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Sear the tuna for 90 seconds to 2 minutes per side to achieve a golden crust while keeping the center a perfect medium-rare.

  • 4

    In a small glass bowl, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, parsley, and dill.

  • 5

    Steam the asparagus spears until they are tender-crisp and bright green, then fluff the pre-cooked quinoa with a fork.

  • 6

    Plate the tuna over the bed of quinoa with asparagus on the side, then spoon the lemon-herb sauce generously 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

Pan-seared ahi tuna steaks finished with a zesty lemon-herb drizzle, served alongside tender roasted asparagus and fluffy quinoa for a vibrant, citrus-infused meal.

NUTRITION

465kcal
Protein
48.9g
Fat
17.9g
Carbs
28.4g

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 parsley

1 tbsp Fresh dill

1 tsp Lemon zest

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

    Sear the tuna for 90 seconds to 2 minutes per side to achieve a golden crust while keeping the center a perfect medium-rare.

  • 4

    In a small glass bowl, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, parsley, and dill.

  • 5

    Steam the asparagus spears until they are tender-crisp and bright green, then fluff the pre-cooked quinoa with a fork.

  • 6

    Plate the tuna over the bed of quinoa with asparagus on the side, then spoon the lemon-herb sauce generously over the fish.