NUTRITION

SERVINGS

INGREDIENTS

5 oz Ahi tuna steak

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat 0.25 tablespoons of olive oil in a cast-iron skillet over medium-high heat until the pan is shimmering and very hot.

• 3

  Carefully place the tuna in the skillet and sear for 1-2 minutes per side for a medium-rare center, ensuring a golden-brown crust forms on the exterior.

• 4

  Remove the tuna from the pan and set it aside to rest on a cutting board for 2 minutes before slicing into thick strips.

• 5

  In the same skillet, add another 0.25 tablespoons of olive oil and sauté the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

• 6

  In a small mixing bowl, whisk together the remaining 0.25 tablespoons of olive oil, fresh lemon juice, lemon zest, minced garlic, and finely chopped parsley to create the sauce.

• 7

  Plate the warm quinoa and sautéed asparagus, top with the sliced tuna, and drizzle the zesty lemon sauce over the entire dish.