Name: Seared Tuna with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 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 tsp Lemon zest; 1 tbsp Fresh parsley; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 drizzled with a bright, zesty lemon-herb sauce and served alongside tender roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

56.6g

Fat

18g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

7 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 tsp Lemon zest

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the tuna steak on both sides with the sea salt and black pepper.
2
Heat half of the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
3
Sear the tuna for 1 to 2 minutes per side for a rare to medium-rare center, then remove from the pan and let it rest for 3 minutes.
4
In the same skillet, add the remaining olive oil and sauté the asparagus spears for 4 to 5 minutes until they are tender-crisp.
5
Whisk together the lemon juice, lemon zest, minced garlic, and finely chopped parsley in a small bowl to create the herb sauce.
6
Slice the rested tuna against the grain into thick strips.
7
Plate the fluffy quinoa and asparagus, top with the sliced tuna, and finish by drizzling the zesty lemon-herb sauce over the fish.