NUTRITION

SERVINGS

INGREDIENTS

5 oz Ahi tuna steak

0.25 cup Dry quinoa

1 cup Asparagus spears

0.25 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  In a small saucepan, combine the dry quinoa with 0.5 cup of water, bring to a boil, then cover and simmer for 15 minutes until fluffy.

• 2

  Toss the asparagus spears with 1 teaspoon of the olive oil and a pinch of salt, then roast at 400°F for 10 minutes until tender.

• 3

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

• 4

  Heat the remaining olive oil in a cast-iron skillet over high heat until shimmering.

• 5

  Sear the tuna for 90 seconds per side for a perfect rare-to-medium-rare center, then remove from the pan to rest.

• 6

  In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, parsley, and oregano to create the herb sauce.

• 7

  Slice the tuna against the grain and serve over the quinoa with asparagus, drizzling the zesty sauce over the top.