NUTRITION

SERVINGS

INGREDIENTS

8 oz Ahi tuna steak

0.5 tbsp extra virgin olive oil

0.25 tbsp extra virgin olive oil

1 cup asparagus

2 cup baby arugula

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 tsp fresh oregano

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 0.5 tbsp olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and chopped oregano to create the herb sauce.

• 3

  Heat 0.5 tbsp olive oil in a cast-iron skillet over medium-high heat; add the asparagus spears and sauté for 4-5 minutes until tender-crisp and slightly charred, then remove from the pan.

• 4

  Add the remaining 0.5 tbsp olive oil to the same skillet and increase the heat to high until the oil is shimmering.

• 5

  Place the tuna steak in the hot skillet and sear for 1.5 to 2 minutes per side for a perfect medium-rare center with a golden-brown crust.

• 6

  Place the baby arugula on a serving plate, top with the seared tuna and sautéed asparagus, and finish by spooning the lemon-herb sauce over the fish.