NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Capers

1 cup Asparagus spears

0.5 cup Cooked quinoa

PREPARATION

• 1

  Pat the tuna steak dry with paper towels and season both sides with 0.125 tsp sea salt and 0.125 tsp black pepper.

• 2

  Heat 0.5 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 3

  Add the asparagus spears to the skillet and sauté for 4-5 minutes until crisp-tender and slightly charred, then remove and set aside.

• 4

  In the same skillet, sear the tuna steak for 1.5 to 2 minutes per side for a perfect medium-rare center.

• 5

  While the tuna rests, whisk together the remaining 0.5 tbsp olive oil, lemon juice, lemon zest, parsley, capers, and remaining salt and pepper in a small bowl.

• 6

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