NUTRITION

SERVINGS

INGREDIENTS

5 oz Ahi tuna steak

0.25 tbsp Avocado oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.25 tbsp Ghee

1 tbsp Lemon juice

1 tsp Capers

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat a heavy skillet or cast-iron pan over medium-high heat with the avocado oil until it begins to shimmer.

• 3

  Place the tuna in the hot pan and sear for approximately 1.5 to 2 minutes per side for medium-rare, or until a golden-brown crust forms.

• 4

  Remove the tuna from the pan and set it aside to rest on a clean plate.

• 5

  In the same pan, reduce the heat to medium and add the ghee, minced garlic, and capers, sautéing for about 30 seconds until fragrant.

• 6

  Stir in the lemon juice and chopped fresh parsley, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 7

  Slice the tuna against the grain and serve over a bed of warm quinoa and steamed or roasted asparagus.

• 8

  Drizzle the warm lemon-herb sauce generously over the tuna and vegetables before serving.