NUTRITION

SERVINGS

INGREDIENTS

4 oz Ahi Tuna steak

1 tbsp Olive oil

0.5 tbsp Olive oil

1 cup Asparagus

1 medium Red bell pepper

1 medium Zucchini

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and chop the red bell pepper and zucchini into bite-sized pieces.

• 3

  Place the vegetables on a large baking sheet and toss with 1 tablespoon of olive oil, garlic powder, and half of the sea salt and black pepper.

• 4

  Roast the vegetables for 15-18 minutes until they are tender and show slight caramelized edges.

• 5

  While the vegetables roast, pat the tuna steak dry with a paper towel and season both sides with the remaining salt and pepper.

• 6

  Press the sesame seeds firmly onto the surface of the tuna steak to create a light crust.

• 7

  Heat the remaining 0.5 tablespoon of olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering.

• 8

  Place the tuna in the hot skillet and sear for 1-2 minutes per side for a rare center, or longer depending on your preference.

• 9

  Remove the tuna from the skillet and let it rest for 2 minutes before slicing into thin strips.

• 10

  Drizzle the roasted vegetables with fresh lemon juice and serve immediately alongside the seared tuna.