NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh lemon juice

1 tsp Fresh dill

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, lemon juice, chopped fresh dill, and minced garlic until the sauce is smooth and combined.

• 2

  Season both sides of the tuna steak evenly with the sea salt and black pepper.

• 3

  Heat half of the olive oil in a large skillet over medium-high heat and sauté the asparagus spears for 5-7 minutes until they are tender-crisp.

• 4

  Remove the asparagus from the skillet and set aside, then add the remaining olive oil to the same pan.

• 5

  Place the tuna steak in the hot skillet and sear for 1-2 minutes per side for a medium-rare center, or longer if you prefer it more well-done.

• 6

  Place the warm cooked quinoa on a plate and top it with the seared tuna steak and the sautéed asparagus.

• 7

  Generously drizzle the prepared creamy lemon-dill sauce over the tuna and serve immediately while hot.