NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1.5 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 tsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Heat 0.5 tablespoon of olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering and hot.

• 3

  Place the tuna in the skillet and sear for 1.5 to 2 minutes per side for a medium-rare center, then remove from the pan and let it rest.

• 4

  In the same skillet, add another 0.5 tablespoon of olive oil along with the minced garlic and asparagus spears.

• 5

  Sauté the asparagus for 4 to 5 minutes until tender-crisp and slightly charred, then remove from heat.

• 6

  In a small mixing bowl, whisk together the remaining 0.5 tablespoon of olive oil, lemon juice, lemon zest, chopped parsley, and chopped dill.

• 7

  Slice the rested tuna steak into thin strips and arrange them over a bed of warm cooked quinoa and the sautéed asparagus.

• 8

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