NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

2 oz Dry soba noodles

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a medium pot of water to a boil and cook the soba noodles for 4 to 5 minutes until tender, then drain and rinse immediately with cold water to stop the cooking process.

• 2

  Steam the asparagus spears in a steamer basket over boiling water for 3 to 4 minutes until they are bright green and crisp-tender.

• 3

  Pat the tuna steak completely dry with paper towels on all sides to ensure a proper sear, then season both sides with the sea salt and black pepper.

• 4

  Heat one teaspoon of olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering and just starting to smoke.

• 5

  Place the tuna in the hot skillet and sear for 1 to 2 minutes per side for a rare-to-medium-rare center, then transfer to a cutting board to rest for 2 minutes.

• 6

  In a small mixing bowl, whisk together the remaining teaspoon of olive oil, lemon juice, lemon zest, and finely chopped fresh parsley.

• 7

  Slice the tuna against the grain into half-inch thick pieces and serve alongside the soba noodles and asparagus, drizzling the lemon-herb sauce over the fish.