NUTRITION

SERVINGS

INGREDIENTS

5 oz Ahi tuna steak

0.5 cup cooked quinoa

1 cup asparagus spears

0.25 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Pat the tuna steak dry with a paper towel and season both sides evenly with sea salt, black pepper, and fresh lemon zest.

• 2

  Heat the extra virgin olive oil in a heavy-bottomed skillet over medium-high heat until it begins to shimmer.

• 3

  Carefully place the tuna in the pan and sear for 1 to 2 minutes per side for a medium-rare center with a golden exterior crust.

• 4

  Transfer the tuna to a cutting board and allow it to rest for 2 minutes before slicing into thick strips.

• 5

  In the same skillet, add the minced garlic and asparagus spears, sautéing for 4 to 5 minutes until they are bright green and tender-crisp.

• 6

  In a small bowl, fluff the cooked quinoa and toss it with the fresh lemon juice and chopped parsley.

• 7

  Arrange the lemon-parsley quinoa on a plate, top with the sliced tuna and sautéed asparagus, and serve immediately.