NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1 tbsp Avocado oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 tsp Ground turmeric

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh parsley

PREPARATION

• 1

  Pat the tuna steak completely dry with a paper towel to ensure a perfect crust.

• 2

  In a small bowl, combine the ground turmeric, garlic powder, sea salt, and black pepper.

• 3

  Rub the spice mixture evenly over all sides of the tuna steak.

• 4

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

• 5

  Place the tuna in the skillet and sear for 1.5 to 2 minutes per side for a medium-rare center, then remove and let rest.

• 6

  In the same skillet, add the asparagus spears and sauté for 3-4 minutes until tender-crisp and slightly charred.

• 7

  Warm the pre-cooked quinoa and place it on a plate alongside the asparagus.

• 8

  Slice the tuna steak against the grain and arrange it over the quinoa.

• 9

  Drizzle the entire dish with fresh lemon juice and garnish with lemon zest and chopped parsley.