NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 clove garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the tuna rests, sauté the asparagus in the remaining oil until tender and vibrant green.

• 5

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

• 6

  Serve the sliced tuna over warm quinoa alongside the asparagus, drizzling the fragrant lemon-herb sauce over the fish.