NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

2 oz Chickpea pasta

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby arugula

PREPARATION

• 1

  Bring a pot of water to a boil with 0.25 tsp of sea salt and cook the chickpea pasta according to package instructions until al dente.

• 2

  Pat the ahi tuna steak completely dry with a paper towel and season both sides with 0.25 tsp sea salt and the black pepper.

• 3

  Heat a heavy-bottomed pan over medium-high heat with half of the extra virgin olive oil until it is shimmering but not smoking.

• 4

  Carefully place the tuna in the pan and sear for 90 seconds to 2 minutes per side for a rare-to-medium-rare center, then remove from the pan to rest.

• 5

  In a small bowl, whisk together the remaining olive oil, fresh lemon juice, lemon zest, minced garlic, and chopped fresh parsley.

• 6

  Drain the cooked pasta and return it to the pot, immediately tossing it with the lemon-herb sauce and the baby arugula until the greens are slightly wilted.

• 7

  Slice the rested tuna steak against the grain into thin strips and serve it over the warm, zesty pasta.