NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

0.25 tbsp Extra virgin olive oil

0.25 cup Fresh orange juice

1 tsp Orange zest

0.5 tsp Honey

1 tsp Fresh ginger

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, orange zest, honey, minced ginger, and chopped cilantro to create the citrus dressing.

• 2

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

• 3

  Heat the extra virgin olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until it begins to shimmer.

• 4

  Place the tuna steak in the hot skillet and sear for 1.5 to 2 minutes per side for a medium-rare finish, or longer if you prefer it more well-done.

• 5

  Remove the tuna from the pan and let it rest on a cutting board for 2 minutes before slicing into thick strips.

• 6

  While the tuna rests, add the asparagus spears to the same pan and sauté for 3-4 minutes until they are bright green and tender-crisp.

• 7

  Arrange the cooked quinoa and asparagus on a plate, top with the sliced tuna, and generously spoon the citrus-herb dressing over the fish.