NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 cup Fresh baby spinach

1 tbsp Extra virgin olive oil

0.5 whole lemon

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Pat the tuna steak dry with paper towels and season both sides evenly with the sea salt, black pepper, and dried oregano.

• 2

  Heat half of the extra virgin olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering and hot.

• 3

  Place the tuna in the skillet and sear for 1.5 to 2 minutes per side to achieve a golden crust while maintaining a medium-rare center.

• 4

  Remove the tuna from the pan and set it aside to rest on a cutting board.

• 5

  Add the remaining olive oil to the same skillet along with the minced garlic and fresh baby spinach, sautéing until the spinach is just wilted.

• 6

  Stir the cooked quinoa into the skillet with the spinach and garlic for 1 minute to warm it through and absorb the pan flavors.

• 7

  Slice the tuna steak against the grain, plate it over the quinoa and spinach mixture, and finish with a fresh squeeze of lemon juice.