NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic

0.25 cup fresh parsley

1 cup asparagus

0.25 cup cooked quinoa

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, and finely chopped parsley to create the herb sauce.

• 3

  Place a non-stick skillet over medium-high heat and allow it to become very hot.

• 4

  Sear the tuna steak for approximately 90 seconds per side to achieve a golden crust with a perfect medium-rare center.

• 5

  While the tuna rests, lightly steam the asparagus for 3 to 4 minutes until it is vibrant green and tender-crisp.

• 6

  Plate the seared tuna over the warm quinoa with the asparagus on the side, then finish by drizzling the lemon-herb sauce over the fish.