NUTRITION

SERVINGS

INGREDIENTS

6 oz tuna steak

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

2 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Pat the tuna steak dry with paper towels and season both sides evenly with 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.

• 3

  Place the tuna in the skillet and sear for 1.5 to 2 minutes per side for medium-rare, or until a golden crust forms.

• 4

  Remove the tuna from the pan and let it rest on a plate.

• 5

  In the same skillet, add the remaining olive oil along with the asparagus and minced garlic.

• 6

  Sauté the asparagus for 4-5 minutes until tender-crisp and the garlic is fragrant.

• 7

  Squeeze the fresh lemon juice over the asparagus and the rested tuna steak.

• 8

  Serve the tuna and asparagus over a bed of warm cooked quinoa and garnish with chopped fresh parsley.