NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

0.25 cup Non-fat Greek yogurt

1 tbsp Fresh dill

1 tsp Lemon zest

1 tbsp Lemon juice

1 cup Asparagus spears

0.25 cup Cooked quinoa

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet, tossing them with 0.5 tbsp of olive oil, minced garlic, sea salt, and black pepper.

• 3

  Roast the asparagus in the oven for 10-12 minutes until they are tender-crisp and slightly charred.

• 4

  While the vegetables roast, whisk together the Greek yogurt, finely chopped fresh dill, lemon zest, and lemon juice in a small bowl until the sauce is smooth.

• 5

  Pat the ahi tuna steak completely dry with paper towels and season both sides generously with sea salt and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a cast-iron or heavy-bottomed skillet over medium-high heat until the oil is shimmering.

• 7

  Place the tuna in the hot skillet and sear for 90 seconds per side to achieve a golden crust with a perfect rare center.

• 8

  Remove the tuna from the pan, let it rest for a minute, then slice it against the grain.

• 9

  Plate the roasted asparagus and quinoa, top with the sliced tuna, and finish with a dollop of the creamy lemon-dill sauce.