NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Capers

PREPARATION

• 1

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

• 2

  Heat half of the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Place the tuna in the hot skillet and sear for 1 to 2 minutes per side for a perfect rare to medium-rare center.

• 4

  Remove the tuna from the pan and let it rest on a cutting board while you quickly sauté the asparagus in the same skillet until vibrant green.

• 5

  In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, finely chopped parsley, and capers.

• 6

  Slice the tuna against the grain and serve it over the warm quinoa and asparagus, finishing with a generous drizzle of the lemon-herb sauce.