NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the Greek yogurt, chopped fresh dill, and lemon juice until smooth to create the sauce.

• 3

  Heat half of the olive oil in a large skillet over medium-high heat; add the asparagus and cherry tomatoes, sautéing until the asparagus is tender-crisp and tomatoes begin to blister.

• 4

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

• 5

  Once the pan is very hot, sear the tuna steak for 1 to 2 minutes per side for a rare to medium-rare center.

• 6

  Slice the tuna against the grain and serve over the warm quinoa and sautéed vegetables, drizzling the lemon-dill sauce over the top.