NUTRITION

SERVINGS

INGREDIENTS

7 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

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Ghee

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

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

• 4

  Remove the tuna from the pan and let it rest on a cutting board for 2 minutes before slicing.

• 5

  While the tuna rests, turn off the heat and add the ghee, lemon juice, lemon zest, and chopped parsley to the warm pan, whisking to combine.

• 6

  Steam the asparagus spears in a separate pot or microwave until they are tender-crisp, about 3-5 minutes.

• 7

  Slice the tuna against the grain and serve it over the warm cooked quinoa and steamed asparagus, drizzling the lemon-herb sauce over the fish.