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 fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 tsp fresh chives

1 whole garlic clove

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the tuna steak dry with paper towels and season both sides with half of the 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

  Sear the tuna for 1.5 to 2 minutes per side for a rare-to-medium-rare center, then remove from the pan to rest.

• 4

  In the same pan, add the asparagus spears and sauté for 4-5 minutes until tender-crisp and slightly charred.

• 5

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

• 6

  Slice the tuna against the grain and serve over the warm quinoa with the asparagus on the side.

• 7

  Drizzle the vibrant lemon-herb sauce over the tuna and vegetables before serving.