NUTRITION

SERVINGS

INGREDIENTS

7 oz Tuna steak

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.5 cup Cooked quinoa

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Pat the tuna steak dry with a paper towel and season both sides evenly with sea salt, black pepper, and finely chopped fresh rosemary.

• 2

  Heat half of the olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until the oil is shimmering.

• 3

  Place the tuna steak in the hot pan and sear for approximately 1.5 to 2 minutes per side for a medium-rare center, then remove from the pan and let it rest on a plate.

• 4

  Reduce the heat to medium and add the remaining olive oil to the same skillet along with the minced garlic, asparagus spears, and halved cherry tomatoes.

• 5

  Sauté the vegetables for 4 to 5 minutes, stirring occasionally, until the asparagus is tender-crisp and the tomatoes begin to blister.

• 6

  Stir in the cooked quinoa, lemon zest, and lemon juice, tossing everything together for 1 minute to warm the grains through and incorporate the flavors.

• 7

  Slice the rested tuna steak against the grain and serve it immediately over the bed of lemon-herb quinoa and sautéed vegetables.