NUTRITION

SERVINGS

INGREDIENTS

5 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Parsley

1 tsp Chives

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Capers

PREPARATION

• 1

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

• 2

  Heat half of the olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering and just starting to smoke.

• 3

  Place the tuna in the hot skillet and sear for 1-2 minutes per side for a rare to medium-rare center, then transfer to a plate to rest.

• 4

  In the same skillet, add the remaining olive oil and sauté the asparagus spears for 4-5 minutes until they are vibrant green and tender-crisp.

• 5

  While the asparagus cooks, whisk together the lemon juice, lemon zest, minced garlic, chopped parsley, chives, and capers in a small bowl.

• 6

  Slice the rested tuna against the grain into thick, uniform strips.

• 7

  Arrange the sliced tuna over the warm quinoa and sautéed asparagus, then drizzle the fresh lemon-herb sauce over the fish and vegetables.