NUTRITION

SERVINGS

INGREDIENTS

8 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Fresh cilantro

1 clove Garlic

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 cup Asparagus spears

PREPARATION

• 1

  Remove the tuna steak from the refrigerator 15 minutes before cooking to bring it closer to room temperature.

• 2

  In a small bowl, whisk together 0.5 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and chopped cilantro to create the herb sauce.

• 3

  Pat the tuna steak completely dry with paper towels on all sides; this is crucial for achieving a proper crust.

• 4

  Season both sides of the tuna steak evenly with sea salt and black pepper.

• 5

  Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat with the remaining 0.5 tablespoons of olive oil until the oil is shimmering.

• 6

  While the pan heats, steam or lightly sauté the asparagus spears in a separate pan with a splash of water until tender-crisp and bright green.

• 7

  Place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side for a perfect rare to medium-rare center.

• 8

  Transfer the tuna to a cutting board and let it rest for 2 minutes before slicing into 1/2-inch thick pieces.

• 9

  Plate the tuna alongside the asparagus and spoon the lemon-herb sauce generously over the fish.