NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

1 cup asparagus spears

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together 0.5 tablespoon of the olive oil, the fresh lemon juice, lemon zest, minced garlic, and chopped parsley to create the herb sauce.

• 3

  Heat the remaining 0.5 tablespoon of olive oil in a cast-iron skillet over medium-high heat until the pan is very hot and the oil is shimmering.

• 4

  Carefully place the tuna in the skillet and sear for 90 seconds to 2 minutes per side to achieve a perfect medium-rare center.

• 5

  While the tuna rests for one minute, steam the asparagus spears until they are bright green and slightly tender.

• 6

  Plate the warm cooked quinoa and top with the seared tuna and steamed asparagus, then drizzle the lemon-herb sauce over the fish before serving.