NUTRITION

SERVINGS

INGREDIENTS

7 oz Albacore tuna steak

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

1 tsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

PREPARATION

• 1

  Pat the tuna steaks dry with a paper towel and season both sides evenly with half of the sea salt and black pepper.

• 2

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

• 3

  Heat half of the olive oil in a cast-iron or heavy-bottomed skillet over medium-high heat until it begins to shimmer.

• 4

  Place the tuna steaks in the hot skillet and sear for approximately 2 minutes per side to achieve a golden crust and a medium-rare center.

• 5

  Transfer the tuna to a plate and let it rest; add the remaining olive oil and the asparagus spears to the same skillet.

• 6

  Sauté the asparagus for 4-5 minutes, tossing frequently, until they are tender-crisp and show light char marks.

• 7

  Arrange the tuna over a bed of warm cooked quinoa, place the asparagus on the side, and finish by drizzling the lemon-herb sauce over the fish.