NUTRITION

SERVINGS

INGREDIENTS

6 oz Yellowfin tuna steak

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

1 tsp Capers

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus, place them on the baking sheet, drizzle with 1 teaspoon of the olive oil, and season with a pinch of sea salt and pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly crisp at the tips.

• 4

  While the asparagus roasts, prepare the lemon-herb sauce by whisking together the lemon juice, minced garlic, chopped parsley, capers, and 1 teaspoon of olive oil in a small bowl.

• 5

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

• 6

  Heat the remaining teaspoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 7

  Place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side for medium-rare, or until your desired level of doneness is reached.

• 8

  Remove the tuna from the pan and let it rest for 2 minutes before slicing.

• 9

  Serve the sliced tuna over the warm quinoa with the roasted asparagus on the side, drizzling the lemon-herb sauce generously over the fish.