NUTRITION

SERVINGS

INGREDIENTS

6 oz Yellowfin tuna steak

1 tbsp Extra virgin olive oil

0.5 tbsp Extra virgin olive oil

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tbsp Fresh parsley

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  In a small mixing bowl, whisk together 0.5 tbsp olive oil, lemon juice, chopped parsley, and chopped dill to create the herb sauce.

• 4

  Toss the asparagus spears with 0.5 tbsp olive oil and minced garlic on a baking sheet until well coated.

• 5

  Roast the asparagus for 10-12 minutes until tender yet still slightly crisp.

• 6

  While the asparagus roasts, heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering.

• 7

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

• 8

  Transfer the tuna to a cutting board, let it rest for 2 minutes, and slice against the grain.

• 9

  Plate the sliced tuna alongside the roasted asparagus and drizzle the lemon-herb sauce over the fish before serving.