NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and oregano to create the herb sauce.

• 2

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

• 3

  Heat a heavy-bottomed or cast-iron skillet over medium-high heat until very hot.

• 4

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

• 5

  While the tuna rests for a minute, steam or lightly sauté the asparagus spears until they are bright green and tender-crisp.

• 6

  Plate the warm quinoa and asparagus, top with the sliced tuna steak, and finish by drizzling the lemon-herb sauce over the entire dish.