NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Season the tuna steak on both sides with sea salt and black pepper.

• 2

  Heat 0.5 tbsp of olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the tuna in the hot pan and sear for 1.5 to 2 minutes per side for a perfect medium-rare center.

• 4

  While the tuna rests, steam the asparagus spears for 3-4 minutes until they are tender yet vibrant.

• 5

  In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, and chopped parsley.

• 6

  Serve the sliced tuna over a bed of warm quinoa with the asparagus on the side, drizzling the zesty lemon-herb sauce over everything.