NUTRITION

SERVINGS

INGREDIENTS

7 oz Yellowfin tuna steak

1.5 cup Asparagus spears

1.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

  While the asparagus roasts, pat the tuna steak dry with paper towels and season both sides with the remaining sea salt, black pepper, and red pepper flakes.

• 5

  Heat the remaining 1 tbsp of olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering.

• 6

  Place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side for medium-rare, or longer if desired.

• 7

  During the last minute of searing, add the minced garlic and lemon zest to the pan, spooning the fragrant oil over the tuna.

• 8

  Remove the tuna from the pan, drizzle with fresh lemon juice, and serve immediately alongside the roasted asparagus.