NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

0.25 cup Non-fat Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

PREPARATION

• 1

  Pat the tuna steak dry with paper towels and season both sides evenly with half of the sea salt, black pepper, and garlic powder.

• 2

  In a small mixing bowl, whisk together the Greek yogurt, finely chopped fresh dill, lemon juice, and the remaining spices until the sauce is smooth and combined.

• 3

  Heat half of the olive oil in a medium skillet over medium-high heat; add the asparagus spears and sauté for 5-7 minutes until they are crisp-tender and lightly charred.

• 4

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

• 5

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

• 6

  Arrange the tuna alongside the warm quinoa and sautéed asparagus, then drizzle the prepared lemon-dill sauce over the fish before serving.