NUTRITION

SERVINGS

INGREDIENTS

6 oz Yellowfin tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Capers

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Snap the woody ends off the asparagus spears and steam them for 3-5 minutes until tender-crisp and vibrant green.

• 2

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

• 3

  Heat 0.5 tablespoon of the olive oil in a heavy cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

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

• 5

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

• 6

  In a small mixing bowl, whisk together the remaining 0.5 tablespoon of olive oil, lemon juice, lemon zest, chopped parsley, drained capers, and minced garlic.

• 7

  Plate the fluffy cooked quinoa and steamed asparagus, top with the sliced tuna, and finish by drizzling the lemon-herb sauce over the fish.