NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Yellowfin tuna fillet

1 medium sweet potato

1 cup asparagus

1 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp sesame seeds

1 tsp coconut aminos

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss them on the baking sheet with 0.5 tbsp of avocado oil, the garlic powder, and a pinch of the sea salt.

• 3

  Roast the sweet potatoes for 15 minutes, then move them to one side of the pan and add the trimmed asparagus, tossing the spears in the residual oil and heat.

• 4

  Return the pan to the oven and roast for another 10-12 minutes until the sweet potatoes are golden and the asparagus is tender-crisp.

• 5

  While the vegetables finish roasting, pat the tuna fillet very dry with a paper towel and season all sides with the remaining sea salt, black pepper, and the sesame seeds.

• 6

  Heat a cast-iron skillet over medium-high heat with the remaining 0.5 tbsp of avocado oil until it is shimmering but not smoking.

• 7

  Carefully place the tuna in the skillet and sear for 90 seconds to 2 minutes per side for a perfect medium-rare finish.

• 8

  Remove the tuna from the pan, let it rest for 2 minutes, then slice and drizzle with coconut aminos before serving with the roasted vegetables.