NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

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 paper towels and season both sides with the sea salt and black pepper.

• 2

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

• 3

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

• 4

  Sear the tuna for 1.5 to 2 minutes per side for a medium-rare finish, then remove from the pan and let it rest.

• 5

  In the same skillet, add the remaining oil and sauté the asparagus spears for 4-5 minutes until they are crisp-tender.

• 6

  Serve the sliced tuna over the warm quinoa with the asparagus on the side, drizzling the lemon-herb sauce over the fish before serving.