NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Avocado oil

0.5 tbsp Ghee

1 cup Asparagus spears

0.5 cup Cherry tomatoes

4 oz Baby potatoes

1 tbsp 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

  Place baby potatoes in a pot of salted water, bring to a boil, and cook for 10-12 minutes until tender.

• 2

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

• 3

  Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 4

  Sear the tuna for 1.5 to 2 minutes per side for a perfect medium-rare center, then remove from the pan to rest.

• 5

  In the same skillet, add the asparagus and cherry tomatoes, sautéing for 4 minutes until the vegetables are tender-crisp and blistered.

• 6

  Wipe the skillet clean, melt the ghee over low heat, and whisk in the minced garlic, lemon juice, lemon zest, and chopped parsley.

• 7

  Slice the tuna against the grain and serve alongside the potatoes and vegetables, drizzling the warm lemon-herb sauce over the top.