NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Avocado oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tsp Garlic powder

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 mixing bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, lemon zest, and garlic powder until the sauce is smooth.

• 3

  Heat a cast-iron skillet over medium-high heat with the avocado oil until the oil is shimmering and very hot.

• 4

  Carefully place the tuna in the skillet and sear for 90 seconds per side for a rare to medium-rare center, then remove from the pan to rest.

• 5

  While the tuna rests, lightly steam or sauté the asparagus spears in the same pan with a splash of water until they are bright green and tender-crisp.

• 6

  Slice the tuna against the grain and serve it over the warm quinoa with the asparagus and a generous dollop of the lemon-dill sauce.