NUTRITION

SERVINGS

INGREDIENTS

7 oz yellowfin tuna steak

2 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp pine nuts

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Use a spiralizer to create noodles from the zucchini, then place them on a paper towel and sprinkle with a pinch of sea salt to draw out excess moisture.

• 2

  In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes until they are golden and fragrant, then set them aside.

• 3

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

• 4

  Heat half of the olive oil in a cast-iron skillet over medium-high heat and sear the tuna for 2 minutes per side for a medium-rare finish.

• 5

  Remove the tuna from the pan to rest on a cutting board, then add the remaining olive oil and minced garlic to the same skillet, sautéing for 30 seconds.

• 6

  Add the zucchini noodles to the skillet and toss for 1-2 minutes until they are just tender but still retain a slight bite.

• 7

  Stir in the lemon juice, lemon zest, and chopped fresh parsley, then immediately remove the skillet from the heat.

• 8

  Slice the tuna steak into thin strips and serve it atop the zesty zucchini noodles, finishing the dish with the toasted pine nuts.