NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together 0.5 tablespoon of olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and chopped oregano to create the herb sauce.

• 3

  Heat the remaining 0.5 tablespoon of olive oil in a cast-iron skillet over medium-high heat until the pan is shimmering.

• 4

  Place the tuna steak in the hot skillet and sear for 1.5 to 2 minutes per side for a medium-rare center, then remove and let rest for 2 minutes.

• 5

  In the same skillet, add the asparagus spears and sauté for 3-4 minutes until they are bright green and slightly tender-crisp.

• 6

  Slice the tuna steak against the grain and serve it over the warm cooked quinoa.

• 7

  Arrange the sautéed asparagus on the side and drizzle the prepared lemon-herb sauce generously over the tuna.