NUTRITION

SERVINGS

INGREDIENTS

6 ounces Yellowfin Tuna Steak

1/2 cup Cooked Brown Lentils

1 cup Fresh Asparagus

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

1/4 teaspoon Garlic Powder

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Toss the asparagus with one teaspoon of the olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred.

• 4

  In a medium bowl, whisk together the lemon juice, one teaspoon of olive oil, and chopped parsley to create a light dressing.

• 5

  Fold the cooked lentils into the dressing and set aside to marinate.

• 6

  Pat the tuna steak dry with a paper towel and season both sides with garlic powder and a pinch of salt and pepper.

• 7

  Heat the remaining teaspoon of olive oil in a cast-iron skillet over high heat until it begins to shimmer.

• 8

  Sear the tuna for 1-2 minutes per side for a perfect medium-rare center.

• 9

  Slice the tuna against the grain and serve it over the lentil salad with the roasted asparagus on the side.