Zesty Quinoa and Herb-Infused Tuna with Roasted Asparagus | DishGen Recipe
📱 Download the New DishGen Mobile App! iOS | Android
Zesty Quinoa and Herb-Infused Tuna with Roasted Asparagus image

"Lemon Herb Tuna with Roasted Asparagus and Couscous - Delicate tuna infused with zesty lemon and aromatic herbs, complemented by tender roasted asparagus spears and fluffy couscous, providing a well-balanced and satisfying plate."

creator
2/16/2024
date
2
servings
1
bookmarks
Ratings (N/A)
login to submit a rating
Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Zesty Quinoa and Herb-Infused Tuna with Roasted Asparagus

ingredients

  • 2 tuna fillets (6 oz each)
  • 1 lemon, zested and juiced
  • 2 tablespoons fresh herbs (e.g., parsley, thyme, dill), chopped
  • 1 bunch asparagus spears, trimmed
  • 1 cup quinoa
  • 1 ½ cups vegetable broth
  • Salt and pepper to taste
  • Olive oil for cooking

steps

  1. 1.

    Preheat the sous vide water bath to132°F for Time by Thickness.

  2. 2.

    Season the tuna fillets with salt, pepper, lemon zest, and fresh herbs.

  3. 3.

    Place the seasoned tuna fillets into a vacuum-sealed bag.

  4. 4.

    Submerge the bag in the preheated water bath and cook Time by Thickness.

  5. 5.

    While the tuna is cooking, preheat the oven to 425°F (220°C).

  6. 6.

    In a baking dish, toss the trimmed asparagus spears with olive oil, salt, and pepper.

  7. 7.

    Roast in the oven for 10-12 minutes until slightly charred and tender.

  8. 8.

    In the meantime, prepare the quinoa by bringing vegetable broth to a boil in an instant pot.

  9. 9.

    Stir in quinoa, cover, and let it sit for 5 minutes to cook.

  10. 10.

    Once the tuna is done, remove it from the bag, pat dry, and sear in a hot skillet with a little olive oil for 1-2 minutes per side for a touch of color and added texture.

  11. 11.

    Fluff the cooked quinoa with a fork.

  12. 12.

    Serve the seared tuna on a bed of fluffy quinoa, accompanied by roasted asparagus spears.

  13. 13.

    Squeeze fresh lemon juice over the tuna just before serving.

DishGen

Zesty Quinoa and Herb-Infused Tuna with Roasted Asparagus

Servings: 2

Zesty Quinoa and Herb-Infused Tuna with Roasted Asparagus

ingredients

  • 2 tuna fillets (6 oz each)
  • 1 lemon, zested and juiced
  • 2 tablespoons fresh herbs (e.g., parsley, thyme, dill), chopped
  • 1 bunch asparagus spears, trimmed
  • 1 cup quinoa
  • 1 ½ cups vegetable broth
  • Salt and pepper to taste
  • Olive oil for cooking

steps

  1. 1.

    Preheat the sous vide water bath to132°F for Time by Thickness.

  2. 2.

    Season the tuna fillets with salt, pepper, lemon zest, and fresh herbs.

  3. 3.

    Place the seasoned tuna fillets into a vacuum-sealed bag.

  4. 4.

    Submerge the bag in the preheated water bath and cook Time by Thickness.

  5. 5.

    While the tuna is cooking, preheat the oven to 425°F (220°C).

  6. 6.

    In a baking dish, toss the trimmed asparagus spears with olive oil, salt, and pepper.

  7. 7.

    Roast in the oven for 10-12 minutes until slightly charred and tender.

  8. 8.

    In the meantime, prepare the quinoa by bringing vegetable broth to a boil in an instant pot.

  9. 9.

    Stir in quinoa, cover, and let it sit for 5 minutes to cook.

  10. 10.

    Once the tuna is done, remove it from the bag, pat dry, and sear in a hot skillet with a little olive oil for 1-2 minutes per side for a touch of color and added texture.

  11. 11.

    Fluff the cooked quinoa with a fork.

  12. 12.

    Serve the seared tuna on a bed of fluffy quinoa, accompanied by roasted asparagus spears.

  13. 13.

    Squeeze fresh lemon juice over the tuna just before serving.

AI-Generated Recipe from DishGen - https://dishgen.com/recipes/ 65cf9737331b05d0a242a99c

Releated Recipes



Comments

No comments yet.
This website uses cookies. By accepting, you agree to our use of cookies to enhance your experience.