NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Avocado oil

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Minced garlic

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side to achieve a golden crust while keeping the center rare to medium-rare.

• 4

  Transfer the tuna to a cutting board to rest, and in the same skillet, add the asparagus and minced garlic, sautéing for 3-4 minutes until tender.

• 5

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

• 6

  Slice the tuna against the grain into thick strips and serve immediately over the zesty quinoa with the sautéed asparagus on the side.