NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 cup cherry tomatoes

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

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together 0.5 tablespoons of the olive oil, the lemon juice, lemon zest, minced garlic, and finely chopped parsley to create the sauce.

• 3

  Heat a non-stick skillet over medium-high heat with a splash of water or oil spray; add the asparagus and halved cherry tomatoes, sautéing for 4-5 minutes until tender-crisp, then remove from the pan.

• 4

  Wipe the skillet clean and add the remaining 0.5 tablespoons of olive oil over high heat until shimmering.

• 5

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

• 6

  Slice the tuna into thick strips and serve over the warm quinoa and sautéed vegetables.

• 7

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