NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp fresh parsley

1 tbsp fresh dill

1 tbsp capers

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat with half of the olive oil. Once shimmering, add the asparagus spears and sauté for 4-5 minutes until tender-crisp and slightly charred.

• 3

  Remove the asparagus from the pan and set aside. Add the remaining olive oil to the same skillet.

• 4

  Place the tuna steak in the hot skillet and sear for 1-2 minutes per side for rare/medium-rare, or longer depending on your preference for doneness.

• 5

  While the tuna rests for a minute, whisk together the lemon juice, chopped parsley, chopped dill, and capers in a small bowl to create the sauce.

• 6

  Place the cooked quinoa on a plate, top with the sautéed asparagus and the tuna steak.

• 7

  Drizzle the fresh lemon-herb sauce over the tuna and vegetables before serving.