NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Avocado oil

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

1 clove Garlic

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Toss the asparagus spears and cherry tomatoes with half of the avocado oil, a pinch of sea salt, and black pepper on a baking sheet.

• 2

  Roast the vegetables for 10-12 minutes until the asparagus is tender-crisp and the tomatoes have just begun to burst.

• 3

  While the vegetables roast, prepare the herb sauce by whisking together the extra virgin olive oil, fresh lemon juice, finely minced garlic, and chopped fresh parsley in a small bowl.

• 4

  Pat the tuna steak dry with paper towels and season both sides with the remaining sea salt and black pepper.

• 5

  Heat a cast-iron skillet over medium-high heat with the remaining avocado oil until the pan is shimmering and very hot.

• 6

  Sear the tuna for 1.5 to 2 minutes per side for a rare center, or longer if you prefer it more well-done.

• 7

  Remove the tuna from the pan and let it rest for 2 minutes before slicing against the grain.

• 8

  Plate the sliced tuna alongside the roasted vegetables and spoon the lemon-herb sauce generously over the fish.