NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

0.25 cup dry quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 tbsp fresh parsley

0.5 cup cucumber

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Rinse the quinoa under cold water, then combine with 0.5 cup water in a small pot, bring to a boil, and simmer covered for 15 minutes until tender.

• 2

  In a medium bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, and chopped parsley to create a vibrant dressing.

• 3

  Fluff the cooked quinoa with a fork and fold it into the dressing along with the diced cucumber, ensuring every grain is coated.

• 4

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

• 5

  Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering, then sear the tuna for 90 seconds per side for a perfect medium-rare.

• 6

  Let the tuna rest for 2 minutes before slicing into thick strips and arranging them over the bed of lemon-herb quinoa.