NUTRITION

SERVINGS

INGREDIENTS

5 ounces Yellowfin Tuna Steak

3/4 cup Cooked Quinoa

1 tablespoon Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley, chopped

1 clove Garlic, minced

1/2 teaspoon Dried Oregano

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and chopped parsley to create the dressing.

• 3

  In a medium mixing bowl, combine the cooked quinoa, diced cucumber, and halved cherry tomatoes.

• 4

  Pour half of the lemon-herb dressing over the quinoa mixture and toss well to combine.

• 5

  Heat a non-stick grill pan or cast-iron skillet over medium-high heat and lightly coat with a touch of oil spray if needed.

• 6

  Place the tuna steak on the hot pan and sear for 2 to 3 minutes per side for medium-rare, or longer if you prefer it more well-done.

• 7

  Remove the tuna from the heat and let it rest for 2 minutes before slicing into thick strips.

• 8

  Plate the quinoa salad and top with the sliced tuna, drizzling the remaining dressing over the fish before serving.