NUTRITION

SERVINGS

INGREDIENTS

4 oz Ahi tuna steak

2 tsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 cup Dry quinoa

0.5 cup Water

0.5 tsp Garlic powder

PREPARATION

• 1

  Combine the dry quinoa and water in a small saucepan, bring to a boil, then reduce heat and simmer covered for 15 minutes until the water is absorbed.

• 2

  Preheat your oven to 400°F and toss the asparagus spears with 1 tsp of olive oil and a portion of the sea salt, roasting for 10 minutes until tender.

• 3

  Whisk together the plain Greek yogurt, fresh dill, and fresh lemon juice in a small bowl to create a zesty, creamy sauce.

• 4

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

• 5

  Heat the remaining 1 tsp of extra virgin olive oil in a heavy cast-iron skillet over medium-high heat until it begins to shimmer.

• 6

  Sear the tuna steak for approximately 2 minutes per side to achieve a golden crust and a vibrant pink medium-rare center.

• 7

  Slice the tuna against the grain and serve immediately alongside the quinoa and roasted asparagus, drizzled generously with the lemon-dill sauce.