NUTRITION

SERVINGS

INGREDIENTS

6 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 capers

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and toss the asparagus spears with a small drizzle of oil, sea salt, and black pepper on a baking sheet.

• 2

  Roast the asparagus for 10 to 12 minutes until they are tender yet still have a slight snap.

• 3

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

• 4

  Heat the olive oil in a heavy cast-iron skillet over medium-high heat until it begins to shimmer and just starts to smoke.

• 5

  Place the tuna in the hot skillet and sear for 90 seconds to 2 minutes per side for a beautiful rare-to-medium-rare finish.

• 6

  While the tuna rests, whisk together the lemon juice, lemon zest, minced garlic, chopped parsley, and capers in a small bowl.

• 7

  Slice the tuna against the grain into thick strips and arrange them over the warm quinoa and roasted asparagus.

• 8

  Drizzle the vibrant lemon-herb sauce over the tuna and serve immediately while the flavors are bright.