NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

1 tbsp Fresh parsley

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cherry tomatoes

PREPARATION

• 1

  Preheat your oven to 400°F and toss the asparagus and cherry tomatoes with a small drizzle of the olive oil and a pinch of salt.

• 2

  Roast the vegetables on a parchment-lined sheet for 10-12 minutes until the asparagus is tender and the tomatoes are slightly blistered.

• 3

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

• 4

  Heat a cast-iron skillet over medium-high heat with the remaining olive oil until it begins to shimmer.

• 5

  Sear the tuna steak for 1.5 to 2 minutes per side to achieve a golden-brown crust while maintaining a medium-rare center.

• 6

  In a small mixing bowl, whisk together the lemon zest, lemon juice, finely chopped parsley, and minced chives.

• 7

  Slice the tuna against the grain and arrange it on a plate with the roasted vegetables, finishing with a drizzle of the herb sauce.