Name: Seared Tuna with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ahi tuna steak; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 tbsp Fresh parsley; 1 tsp Fresh oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Lemon-Herb Sauce

Pan-seared Ahi tuna steaks finished with a bright and zesty lemon-herb drizzle, served over fluffy quinoa and crisp roasted asparagus.

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NUTRITION

Protein

52.0g

Fat

18.2g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Rinse and cook the quinoa in water until the liquid is absorbed and the grains are fluffy.
2
Pat the tuna steak dry with a paper towel and season both sides evenly with sea salt and black pepper.
3
In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, chopped parsley, chopped oregano, and half of the olive oil to create a vibrant sauce.
4
Heat the remaining olive oil in a skillet over medium-high heat until it begins to shimmer.
5
Carefully place the tuna in the hot skillet and sear for 1 to 2 minutes per side for a perfect medium-rare finish.
6
Transfer the tuna to a cutting board and let it rest for a few minutes before slicing into thick, succulent strips.
7
Toss the asparagus spears into the same skillet and sauté for 3 to 5 minutes until they are tender-crisp and slightly charred.
8
Serve the sliced tuna over a bed of quinoa and asparagus, then drizzle the prepared lemon-herb sauce generously over the top.