NUTRITION

SERVINGS

INGREDIENTS

8 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Capers

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Trim the woody ends off the asparagus and mince the garlic and fresh parsley.

• 2

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

• 3

  Heat half of the olive oil in a large skillet over medium-high heat. Add the asparagus and cherry tomatoes, sautéing for 5-6 minutes until the asparagus is tender-crisp and tomatoes begin to blister. Remove vegetables from the pan and set aside.

• 4

  In the same skillet, add the remaining olive oil. Once shimmering, place the tuna steak in the pan and sear for 1.5 to 2 minutes per side for medium-rare. Remove the tuna and let it rest on a cutting board.

• 5

  Reduce the heat to medium and add the minced garlic to the pan, stirring for 30 seconds until fragrant. Stir in the lemon juice, lemon zest, capers, and fresh parsley to create a light pan sauce.

• 6

  Slice the tuna into thick strips and serve immediately over the roasted vegetables, drizzling the lemon-caper sauce over the top.