NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Garlic

PREPARATION

• 1

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

• 2

  Heat a cast-iron skillet over medium-high heat with the extra virgin olive oil until it is shimmering and hot.

• 3

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

• 4

  Remove the tuna from the pan and let it rest on a cutting board for 2 minutes before slicing.

• 5

  In the same pan, add the minced garlic and asparagus spears, sautéing for 3-4 minutes until the asparagus is tender-crisp.

• 6

  Stir in the fresh lemon juice and lemon zest, scraping the bottom of the pan to incorporate the flavorful browned bits.

• 7

  Slice the tuna into thick strips and serve immediately over the warm quinoa with the asparagus and zesty pan sauce.