NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp lemon juice

1 tbsp fresh parsley

1 tsp capers

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 half of the olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the tuna in the hot skillet and sear for 1 to 2 minutes per side for a rare to medium-rare center.

• 4

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

• 5

  In the same skillet, add the asparagus and sauté for 3 to 4 minutes until tender-crisp and slightly charred.

• 6

  In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, chopped parsley, and capers to create the sauce.

• 7

  Plate the sliced tuna over the warm cooked quinoa with the asparagus on the side, then drizzle the lemon-herb sauce over the fish.