NUTRITION

SERVINGS

INGREDIENTS

5 oz Ahi tuna steak

0.25 tbsp avocado oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tbsp lemon juice

0.5 tsp sea salt

0.5 tsp black pepper

1 tsp lemon zest

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat avocado oil in a cast-iron skillet over medium-high heat until the oil is shimmering.

• 3

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

• 4

  Remove the tuna from the pan and let it rest on a cutting board while preparing the vegetables.

• 5

  In the same skillet, add the asparagus and halved cherry tomatoes, sautéing for 3-4 minutes until the asparagus is tender-crisp.

• 6

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

• 7

  Slice the tuna against the grain and serve over the zesty quinoa with the sautéed vegetables on the side.