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

High-heat seared tuna steaks drizzled with a bright, zesty lemon-herb vinaigrette and served alongside crisp roasted asparagus and fluffy quinoa.

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NUTRITION

474kcal
Protein
58.1g
Fat
17.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Yellowfin tuna steak

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tsp Fresh dill

1 tbsp Lemon juice

1 clove Garlic

1 cup Asparagus

0.33 cup Cooked quinoa

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Heat a cast-iron skillet over high heat until very hot, then add a drizzle of the remaining oil.

  • 4

    Sear the tuna for 1-2 minutes per side for a rare to medium-rare center, ensuring a golden-brown crust forms.

  • 5

    While the tuna rests, quickly sauté the asparagus in the same pan until tender-crisp and vibrant green.

  • 6

    Plate the seared tuna over the cooked quinoa, arrange the asparagus on the side, and spoon the lemon-herb sauce over the fish.

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

High-heat seared tuna steaks drizzled with a bright, zesty lemon-herb vinaigrette and served alongside crisp roasted asparagus and fluffy quinoa.

NUTRITION

474kcal
Protein
58.1g
Fat
17.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Yellowfin tuna steak

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tsp Fresh dill

1 tbsp Lemon juice

1 clove Garlic

1 cup Asparagus

0.33 cup Cooked quinoa

PREPARATION

  • 1

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

  • 2

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

  • 3

    Heat a cast-iron skillet over high heat until very hot, then add a drizzle of the remaining oil.

  • 4

    Sear the tuna for 1-2 minutes per side for a rare to medium-rare center, ensuring a golden-brown crust forms.

  • 5

    While the tuna rests, quickly sauté the asparagus in the same pan until tender-crisp and vibrant green.

  • 6

    Plate the seared tuna over the cooked quinoa, arrange the asparagus on the side, and spoon the lemon-herb sauce over the fish.