NUTRITION

SERVINGS

INGREDIENTS

6.25 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 dill

1 clove garlic

1 tsp capers

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, chopped parsley, chopped dill, and capers to create the herb sauce.

• 3

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

• 4

  Sear the tuna for 1 to 2 minutes per side for a rare-to-medium-rare center, then remove from the pan and let it rest.

• 5

  In the same pan, add the remaining oil and sauté the asparagus spears for 4 to 5 minutes until tender-crisp.

• 6

  Slice the tuna against the grain and serve over the warm quinoa and asparagus, topping generously with the lemon-herb sauce.