NUTRITION

SERVINGS

INGREDIENTS

6 oz Yellowfin tuna steak

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Capers

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Add the asparagus and cherry tomatoes to the skillet, sautéing for 4-5 minutes until the vegetables are tender and the tomatoes begin to blister.

• 4

  Remove the vegetables from the pan and set aside on a plate.

• 5

  In the same skillet, add the remaining olive oil and sear the tuna steak for 1-2 minutes per side for a perfect medium-rare center.

• 6

  While the tuna rests for a moment, whisk together the lemon juice, lemon zest, minced garlic, Dijon mustard, capers, and chopped parsley in a small bowl.

• 7

  Slice the tuna against the grain and drizzle with the zesty herb sauce before serving alongside the roasted vegetables.