NUTRITION

SERVINGS

INGREDIENTS

8 oz yellowfin tuna steak

1 tbsp extra virgin olive oil

1 tbsp fresh parsley

1 tbsp fresh chives

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 cup cherry tomatoes

PREPARATION

• 1

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

• 2

  Mince the garlic, parsley, and chives, then whisk them in a small bowl with the lemon juice and half of the olive oil.

• 3

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

• 4

  Add the tuna steak to the hot pan and sear for 1.5 to 2 minutes per side for a perfect medium-rare center.

• 5

  Remove the tuna from the pan to a plate to rest; immediately add the asparagus and halved cherry tomatoes to the same skillet.

• 6

  Sauté the vegetables for 3-4 minutes until the asparagus is bright green and slightly charred.

• 7

  Slice the tuna against the grain and serve over the vegetables, drizzling the lemon-herb sauce over the top.