YOUR SOLIN GENERATED RECIPE
Seared Tuna with Roasted Root Vegetables
Pan-seared tuna steaks served with a crispy medley of roasted potatoes and carrots over a bed of fluffy brown rice for a vibrant and satisfying meal.
INGREDIENTS
6 oz Ahi tuna steak
0.5 cup Cooked brown rice
0.5 cup Yukon Gold potatoes
0.5 cup Carrots
1 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tsp Lemon juice
PREPARATION
Preheat oven to 400°F.
Toss diced Yukon Gold potatoes and carrots with half the olive oil, salt, pepper, and garlic powder.
Spread vegetables on a baking sheet and roast for 20-25 minutes until golden and tender.
Prepare the brown rice according to package directions while vegetables roast.
Pat the Ahi tuna steak dry with paper towels and season both sides with the remaining salt and pepper.
Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the tuna for 1 to 2 minutes per side until a crust forms but the center remains pink.
Slice the tuna and serve over the rice alongside the roasted vegetables with a drizzle of lemon juice.