NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Capers

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, chopped parsley, capers, and half of the olive oil to create the zesty sauce.

• 3

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Sear the tuna for 1.5 to 2 minutes per side for a perfect medium-rare, ensuring a golden-brown crust forms on the exterior.

• 5

  While the tuna rests, lightly steam or sauté the asparagus spears until they reach a crisp-tender texture.

• 6

  Fluff the pre-cooked quinoa and plate it alongside the prepared asparagus.

• 7

  Slice the tuna against the grain and arrange it over the quinoa, finishing the dish with a generous drizzle of the lemon-herb sauce.