NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.75 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Capers

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the lemon juice, lemon zest, capers, minced garlic, chopped parsley, and 0.25 tablespoon of olive oil to create the herb sauce.

• 2

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

• 3

  Heat the remaining 0.5 tablespoon of olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until it just begins to shimmer.

• 4

  Carefully place the tuna in the hot pan and sear for 1.5 to 2 minutes per side for a medium-rare center, or longer if you prefer it more well-done.

• 5

  While the tuna sears, steam the asparagus spears for 3-5 minutes until they are bright green and crisp-tender.

• 6

  Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

• 7

  Slice the tuna into thick strips and serve over the quinoa with the asparagus on the side, drizzling the lemon-herb sauce generously over the fish.