NUTRITION

SERVINGS

INGREDIENTS

7 oz ahi tuna steak

1 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 chives

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the lemon juice, lemon zest, minced garlic, chopped parsley, and chopped chives to create the herb sauce.

• 3

  Heat half of the olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering and just starting to smoke.

• 4

  Carefully place the tuna in the skillet and sear for 1.5 to 2 minutes per side for medium-rare, ensuring a deep golden-brown crust forms on the surface.

• 5

  Transfer the tuna to a cutting board and let it rest for 3 minutes before slicing into half-inch thick pieces.

• 6

  While the tuna rests, add the remaining oil to the same skillet and sauté the asparagus spears for 4-5 minutes until tender-crisp and slightly charred.

• 7

  Arrange the sliced tuna over the warm quinoa with the asparagus on the side, then finish by drizzling the lemon-herb sauce over the fish.