NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1 tbsp Avocado oil

0.5 tbsp Ghee

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

0.5 cup Cherry tomatoes

PREPARATION

• 1

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

• 2

  Heat avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

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

• 4

  Transfer the tuna to a cutting board and let it rest for 3 minutes before slicing into thick strips.

• 5

  While the tuna rests, add the asparagus and halved cherry tomatoes to the same skillet, sautéing for 3-4 minutes until tender-crisp.

• 6

  In a small ramekin, whisk together the melted ghee, lemon juice, and finely chopped parsley.

• 7

  Arrange the sliced tuna over a bed of warm quinoa and sautéed vegetables, then drizzle the lemon-herb sauce over the fish and serve immediately.