NUTRITION

SERVINGS

INGREDIENTS

6 oz Yellowfin tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tsp Ghee

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and prepare a baking sheet with parchment paper.

• 2

  Toss the asparagus spears with 0.5 tablespoons of olive oil, half of the sea salt, and half of the black pepper, then roast for 12 minutes until tender and slightly charred.

• 3

  Pat the tuna steak completely dry with a paper towel to ensure a proper sear, then season both sides with the remaining sea salt and black pepper.

• 4

  Heat a heavy cast-iron skillet over medium-high heat with the remaining 0.5 tablespoons of olive oil until just smoking.

• 5

  Place the tuna in the hot skillet and sear for 90 seconds to 2 minutes per side for a perfect medium-rare finish, then remove from the pan to rest.

• 6

  Reduce the skillet heat to medium and add the ghee and minced garlic, sautéing for 30 seconds until the garlic is fragrant and golden.

• 7

  Whisk in the lemon juice, lemon zest, and chopped parsley to create a vibrant pan sauce.

• 8

  Plate the tuna over the warm quinoa with the roasted asparagus on the side, drizzling the fragrant lemon-herb sauce over the fish before serving.