NUTRITION

SERVINGS

INGREDIENTS

6 oz Yellowfin tuna

1 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 clove Garlic

1 cup Asparagus

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and minced garlic until smooth.

• 3

  Heat half of the olive oil in a large skillet over medium-high heat; add the asparagus and cherry tomatoes, sautéing until tender and blistered.

• 4

  Remove the vegetables from the pan and set aside, then add the remaining olive oil to the same skillet.

• 5

  Sear the tuna for 1 to 2 minutes per side for medium-rare, ensuring a golden crust forms while the center remains pink.

• 6

  Plate the tuna alongside the vegetables and drizzle the zesty lemon-dill sauce over the fish before serving.